This beat-the-heat summer appetizer from Martha's Vineyard Chef Chris Fischer was nick-named "Bugs Bunny Carrots" by the editors of Bon Appetit Magazine, as in "That's All Folks!"
It's surprisingly refreshing as the carrots are chilled to their core, and easy as 1, 2, 3 to prepare and serve:
1. Wash and scrub 2 bunches of raw rainbow carrots. Leave tops and bottoms on.
2. Soak carrots in the fridge in a large pot of salted water for about 1 hour.
3. Place carrots over ice chips in a large tray and serve.
MPM Rating: 4 Persimmons*
#paleo #carrots #raw #vegan #veggies #appetizer #healthyeats #cleaneating
*MPM Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.