Hmm, that doesn’t sound very exciting, does it? Here’s the thing: I got a mandolin slicer, I had a huge bag of carrots, and I wanted to play. Enough said.
To make the pinwheel carrot shape, just score down 4 sides of each carrot and cut a small sliver out before slicing the carrots as usual. If you don’t have a mandolin, feel free to cut with a plain ol’ knife!
This doesn’t really merit a recipe as such because it’s so easy. The carrots (2) are raw, tossed in a dressing of garlic (mucho, mucho!), a pinch of fenugreek powder, and and a pinch of cumin. I simply fried the dressing ingredients in a little bit of olive oil before tossing in the carrots. It’s very yummy. Very, very yummy. And so easy!
And boy is this a short entry. Enjoy your carrots (a vegetable that is usually so much better raw than cooked).
I’m a new reader and a follower of yours on Twitter. This blog inspired me to try something similar with carrots. I don’t really like them raw, so I cooked them in a bit of olive oil, lots of garlic, and a little rosemary. Right before they were done, I added some parmesan cheese. Very yummy, and a good way to get myself to eat carrots! thanks for the inspiration!
Hey Lauren! I’m glad you experimented and found a carrot dish you like 🙂 Another great dish with cooked carrots, a real comfort treat, is to slice them thin with potatoes and fry them in huge amounts of butter with rosemary. White pepper on top. Rosemary is fab with carrots, so thanks for reminding me of that.