Carrots in Vinaigrette

ORIGINAL

Recipe Source: Platina

TRANSLATION

Translation Source:

Cariota (Roasted Carrot Salad / Carrots in Vinaigrette)

Roast carrots in the coals, then peel them, cleaning off the ashes, and cut them up. Put in a dish with oil, vinegar, and a bit of wine; scatter a few mild herbs on the top.

REDACTION (8 Servings)

Redaction Source: Maestra Suzanne de la Ferté (Suzanne Booth)

1.5 Lb Carrots

3 Tbsp Olive Oil

3 Tbsp Parsley, chopped

1/8 tsp Chives

1/8 tsp Tarragon

3 Tsp Vinegar, white wine

3 Tsp Wine, white

Salt to taste

Pepper to taste

Roasting root vegetables is a technique professional chefs have recently rediscovered. Since carrots are generally easier to peel before they are cooked (unless you cook them to an undesirable softness), we peel them first, having no coat of ashes to cope with. Choose small (but not ‘baby’) carrots of even size, not too sharply tapered, or the smaller end will be overdone before the larger end is cooked. (Or cut off pointed tips and save for another use.)

• 1. Scrub and peel carrots and brush lightly with oil.

  2. Roast in a 400° oven for 15 minutes.

  3. Slice into a serving dish and dress with minced herbs, oil, vinegar, wine, and salt and pepper to taste.

Serve warm or cold.