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Author Notes: Most simple and refreshing snack ever, you can stop munching on especially with a nice drink in the summer (try good Ouzo or Arak) or a great companion for heavy winter stew. It is also amazing with Kohlrabi (which is the original recipe) or even jicama or even celery root, but it is hard to find in the US. Great the next day (veggies will be still crunchy but more pickled). Enjoy. —Cordelia
- 4 medium not too thick carrots
- 1 big bulb of fennel or 2-3 Kohlrabis peeled
- juice from 2 medium lemons
- 1 tablespoon extra virgin olive oil
- 1 (optional) clove of garlic minced
- 2 tablespoons white vinigar
- some of the green tips of the fennel
- Peel and wash the carrots. Slice them either diagonally to oval thin slices or thicker julienne. Add them to a shallow dish, which can fit the veggies in a thin layer so they all can absorb the juices well.
- Cut the green tips of the fennel bulb and chop only the feathery leaves thinly (about 2-3 tablespoons). Add to the dish.
- Wash the bulb and cut it to halves and take out the core. Cut each half to thin slices width-wise. Add to the dish.
- Mix the lemon juice, oil, vinegar (you can eliminate the vinegar and use only lemon juice), half teaspoon or so of salt and the garlic. Pour the mixture over the veggies and mix well with your hands so they are all covered with the dressing.
- Let the veggies seat in the juices for at least an hour, but the longer the better (I prefer 4 hours or so before serving). Mix the veggies from time to time. Serve room temperature.
- This recipe was entered in the contest for Your Best Carrot Recipe
Put That Cucumber down
Zucchini pickles are the new big dill
Put that cucumber down.
A bite-sized lunch.
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