Make Ahead

Carrots a la Grecque

March  3, 2011
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
Ingredients
  • 12 carrots, less than 3/4 inch in diameter, peeled and trimmed
  • 2/3 cup 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 teaspoons red pepper flakes
  • a few grinds of fresh ground white pepper
In This Recipe
Directions
  1. 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.
  2. 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.
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