This post will feature Hasselback Carrots with its beautiful colors perfect for a fall appetizer or side dish. Use your preference for the dressing - I deviated from the original recipe* and used the revised one below it. Whatever you choose, it’s an elegant addition to any table.
4 large carrots, scrubbed, cut in 3” lengths
Sea Salt to taste
Fleur de Sel Sea Salt, for topping
Sliced chives, for topping
Original Dressing Recipe:
Fresh lemon juice for drizzling
Olive oil, for drizzling
Revised Dressing Recipe:
2 teaspoons balsamic vinegar
3 teaspoons extra virgin olive oil
1/2 teaspoon dijon mustard
1 teaspoon capers
Pinch of sea salt
1. Cut the scrubbed carrots into 3” lengths. Steam the pieces in a double boiler filled with 2” of water. Carrots should be cooked through in about 10 minutes. Let cool.
2. While the carrots are steaming, mix together the ingredients for the dressing and set aside.
3. When the carrots have cooled, place one piece of carrot on a cutting board. Cut one side to form a flat bottom. The skin should peel off easily now. Turn the carrot and cut on all sides until the end is a perfect square.
4. Heat a cast iron frying pan to very hot. Place the carrot pieces in the dry pan with tongs. Turn them until they are blackened, about 8 minutes. Let cool.
Note: I didn’t care so much for the taste of the very blackened sides, but they looked striking. Next time, I would just barely char them.
5. When the carrots have cooled, carefully begin cutting 1/8” wide slices about 4/5 of the way through the carrot. Place on a serving plate and fan out the slices. Repeat with the remaining carrot pieces.
6. Taste one slice for salt. Drizzle the carrots with the dressing. Top with finishing salt and chives. Serve.
Makes about 4 side servings.
#paleo #vegetarian #hasselback #carrots #Swedish #foodphotography #foodblogger
*Original recipe from Bon Appetite.