Carrots a la Grecque

By thirschfeld • March 3, 2011 • 3 Comments

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Author Notes: I have been eating more veggies than ever. I like to have veggies ready to go and a la grecque is a great way to have tasty veggies around all the time. I have dedicated a shelf in the fridge for a few small casseroles each with a different veggie, be it cauliflower, when we have them baby fennel, or these carrots. If you need a salad in a pinch you have it on hand. As always the freshest best ingredients you can lay your hands on are going to make the best food. - thirschfeld

Makes 12 or more carrots

12 carrots, less than 3/4 inch in diameter, peeled and trimmed
2/3 cups water
1/3 cup olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 bay leaf
1/4 teaspoon curry powder
1/2 teaspoon turbinado sugar
1/4 to 1/2 teaspoon red pepper flakes
a few grinds of fresh ground white pepper

Place all the ingredients into a saute pan and bring it to a boil. Cook the carrots until tender. If all the water has evaporated before they are tender add a little more. On the other hand if they are tender and there is more than a tablespoon of water remove the carrots to a casserole and continue to reduce the liquid to about a tablespoon.
When you have finished step one place the carrots into a shallow sided dish and pour the dressing from the pan over them. Allow the carrots to cool completely then serve or store them in the fridge until needed.