Author Notes
I cobbled this together for a party when I decided I needed a little something extra and pretty much all I had left in the fridge was a bag of mini carrots. It's particularly good with lavash chips (lavash cut into strips and toasted). Every time I make this I have people asking for the recipe. —solmstea
Ingredients
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1 pound
or 1 bunch Carrots, peeled and chopped in 1 inch pieces
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4 tablespoons
Extra virgin olive oil
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3 tablespoons
Brown rice vinegar
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1 dash
Sesame oil or to taste
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2
Cloves of garlic, crushed
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1.5 teaspoons
Whole toasted cumin
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1/4 teaspoon
Cayenne or 1 teaspoon Harissa
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1/2 teaspoon
Fresh ginger, grated
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Sea salt and ground pepper to taste
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Some extra olive oil and cumin for drizzling on top
Directions
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Boil the chopped carrots in lightly salted water until tender. Drain and mash. I usually do it with a fork but you can use a food processor for a finer texture.
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Stir in the rest of the ingredients.
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Sprinkle with toasted cumin and drizzled with olive oil. Serve.
I like to cook simply, especially cooking with things I can find (or at the very least, find at the farmers market which, in SoCal, contains every kind of produce on earth!). I like ingredients like lambsquarters, which grow in every alley and once-tilled ditch but are overlooked as weeds. Or I like scuba diving for lobster - lobster you catch with your bare hands just tastes Great! Generally, I don't like overly fussy recipes and tend to just improvise with whatever I have on hand and few meals come out of my kitchen without green garlic, cayenne, orange zest, or either fresh mint or dill.
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