|four to five inch carrot pieces of tasty fun|
These carrots are slightly past raw, slightly past no fat, but completely high in flavors that will get you smilin' and on to doing it again and again....doing it over and over again will get you good at this charring technique.
Start with peeling and cutting a bunch of your favorite carrots in half. Then cut the halves in half and then into four to five inch pieces. Grate a teaspoon of lemon peel and set aside. Take out a cast iron pan and set up some kind of quick steamer. Bring the steamer to boil. Heat the cast iron pan to medium heat. Have a bowl stand by with a few drops of oil. Have some sea salt at hand and fresh pepper on hand if you have a frig stocked like mine, a little homemade or great store bought soft ricotta is a plus for a side garnish dipper.
Steam the carrots. Toss them into the boil with the oil then quickly spread them to char in the cast iron skillet. Turn the heat up slightly and in two to three minutes char the pieces, removing them as they char on one side to the bowl. When all are done, toss in the lemon peel, a few pinches of seasoning and plate. Offer the ricotta on the side and a sprinkle or two of chopped cashews or hazelnuts doesn't hurt either!
The first time you do these don't make the mistake that I did and only do three of four carrots. Because they are so tasty, you will find yourself making a meal of them! Good to do for a group with a glass of Prosecco around as you show and cook! Charred carrots rock fun memories! The Vegetable Alchemist.