My friend, Johanna, has been very complimentary of my blog. HOWEVER, she's mostly vegetarian.
When am I going to post something
vegetarian? Tonight is the night, my friend. I won't even post the meat part in this post as I think you have everything you need in this meal. I got this recipe in my mailbox today from a new service affiliated with Epicurious. It's called
PureWow and for a first email from them, I'd say so far, so good. It was very simple to pull together and I decided I needed to add some green, so I sauteed up some red chard (
Tomatero) with olive oil, garlic and onion. The carrot recipe I left alone, but made sure to use really flavorful carrots from
Full Belly Farm. The editors referenced the owner of
Bi-Rite Market (another great reason to take a field trip into the Mission) as the creator of the dish:
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Steamed Carrots with Lemon-Tahini Dressing
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Recipe adapted from Sam Mogannam, Bi-Rite Market, San
Francisco
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INGREDIENTS
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DIRECTIONS
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2½ pounds carrots, peeled and cut on the bias into ½-inch
pieces (about 5 cups)
3 tablespoons fresh lemon juice, plus more
to taste
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic clove
1 teaspoon salt, plus more to taste
1 tablespoon finely chopped flat-leaf
parsley
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1. Fit a steamer basket in a wide-bottomed pot (such as a
Dutch oven) and add enough water to just reach the bottom of the steamer.
Bring the water to a boil and add about a quarter of the carrots in a snug layer.
Cover the pot and steam the carrots until just tender, about 6 minutes.
Transfer the carrots to a bowl and, working in batches, steam the remaining
carrots. Set aside to cool slightly.
2. Meanwhile, in a medium bowl, whisk the
lemon juice with the tahini, olive oil, garlic and salt. Dip a carrot into
the dressing and taste. Season with additional salt and lemon juice if
desired. Definitely do this! I had to add more lemon juice and olive oil to mellow it out. Tahini can be bitter...
3. Drizzle the dressing over the carrots and add the parsley. Toss until
the carrots are thoroughly coated with the dressing and transfer to a
serving plate or bowl. Serve immediately or at room temperature.
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