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