Carrots With Mint Vinaigrette Food

CARROT SALAD WITH MINT, HONEY AND LEMON

Steps:

• Add the honey, lemon juice, olive oil, water and mint to a blender. Puree until smooth, 30-60 seconds. Season with salt and pepper to taste.
• In a large bowl, combine the carrots, mint, lemon zest and dressing. Taste and add additional salt and pepper if desired. Cover and refrigerate for at least 30 minutes, preferably for a few hours so the flavors have a chance to mingle.
• Before serving, you can optionally garnish with a small sprinkle of additional fresh mint.

GRILLED CARROTS WITH AVOCADO AND MINT

Steps:

• Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.
• Coarsely crush cumin seeds with a mortar and pestle (or on a cutting board with the flat side of a chef's knife). Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil, then add chile and ginger. Season dressing with salt. Let sit while you grill carrots (this will give the chile and ginger time to infuse into dressing).
• Toss carrots and remaining 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14-18 minutes. Immediately transfer carrots to bowl with dressing and toss to coat. Taste and season with more salt if needed.
• Arrange carrots and avocados on a platter and spoon any dressing left in bowl over. Top with mint.

CARROT SALAD WITH MINT VINAIGRETTE

Steps:

• Peel the carrots and cut into thin slices or julienne on a mandoline or by hand. There should be about 4 cups. Drop the carrots into a pot of boiling salted water and cook until crisp-tender, about 1-2 minutes.
• Drain the carrots and refresh them in ice water. Drain again, pat dry, and put in a large mixing bowl.
• Make the vinaigrette: Combine the 1/4 cup lemon juice ans the 1/4 Celsius mint in a small saucepan. Heat to boiling and remove from heat. Let it steep about 10 minutes, then strain the infusion into a mixing bowl. There should be about 1/4 cup of infused lemon juice.
• Add the remaining vinaigrette ingredients to the infusion and whisk together.
• Add 1 1/2 cups of the vinaigrette to the carrots and toss to coat.

CARROTS WITH MINT VINAIGRETTE

Steps:

• Bring a small amount of water to boil in covered pot.
• Slice whole carrots in food processor and cook in boiling water about 3 minutes, until they are still crisp but slightly al dente.
• Whisk oil, vinegar and mustard.
• Wash, dry and mince mint, and stir into dressing.
• When carrots are cooked, drain, and stir well into dressing.

ROASTED CARROTS WITH VINAIGRETTE

Steps:

• Preheat the oven to 475 degrees F.
• Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
• Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
• Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.

MINTED CARROTS

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
• Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.