RFCJ RECIPE ARCHIVE
Posted by : Brian Mailman Carrot Salad with Caraway Seeds - pareve
Matt Silberstein wrote: > I have taken to making pickled carrots lately, mexican style. I am > sure there are recipes for this, but I just went from the taste... OK, I confess. I just peel and sliver the carrots (or cauliflower, or turnip), boil until barely tender, drain, and then plunge immediately into ice water. >From there, I just put the veggies in the leftover liquid from the jar of pickled peppers... Aha! I see a challenge as to why this is ontopic. Go ahead, make my day! Double-dare...this is staying within the cumin thread as well... Claudia Roden says in _The Book of Jewish Food_: "Pickles and marinated vegetables had an important place in the old Sephardi world. They were brought out as appetizers with drinks and again as side dishes during the meal..." CAROTTES au CARVI Sliced Boiled Carrot Salad with Caraway Seeds "This speciality of the Jews of Meknes in Morocco is now common in Israel." 1-1/2 lbs (750g) carrots Juice of 1-1/2 lemons 4 tbsp. extra-virgin olive oil Salt and pepper 2 cloves garlic, crushed 1 tsp. caraway seeds. Boil the carrots until they are tender. Drain and slice them thickly. Dress with a mixture of lemon juice and oil, salt andpepper to taste, garlic, and caraway. Leave for at least an hour before serving. Variation: "In Fez and Tangiers they used cumin instead of caraway, and also a little paprika." B/
