Orange Cured Carrots
Fill a glass storage container with thinly sliced carrots.
I recommend the use of a mandolin, if you are not particularly fond of slicing.
Use one orange per 400-500g/1 pound of roots to make the marinade.
Choose organic oranges, since you want to use the zest, but tart or sweet variety doesn’t matter, the acidity will have to be balanced to taste anyway.
Grate the zest off first, then press the juice from the halved fruits.
Add double the amount of sunflower oil, a pinch of salt, a pinch of sucanat, a pinch of Korean chili flakes, a little ground black pepper, and a clove of garlic, cut in half but not crushed.
Now add your apple cider vinegar, generously if your brand is full-bodied, a little less if the oranges were tart to begin with; the mix should be fresh and pleasantly sour.
Pour the marinade over the carrots and leave in the fridge overnight.
Try it as a side dish with pork, with roman lettuce and rocket in a green salad, gently heated with lots of blue poppy seeds for your vegetarian buffet – or as I did last week: add their glory to a fish soup.
Sucanat (a contraction of "Sucre de canne naturel") is a brand name for a variety of whole cane sugar that was introduced by Pronatec in 1978.
Unlike refined and processed white cane sugar and brown cane sugar, but similar to panela and muscovado, Sucanat retains its molasses content.
Fill a glass storage container with thinly sliced carrots.
I recommend the use of a mandolin, if you are not particularly fond of slicing.
Use one orange per 400-500g/1 pound of roots to make the marinade.
Choose organic oranges, since you want to use the zest, but tart or sweet variety doesn’t matter, the acidity will have to be balanced to taste anyway.
Grate the zest off first, then press the juice from the halved fruits.
Add double the amount of sunflower oil, a pinch of salt, a pinch of sucanat, a pinch of Korean chili flakes, a little ground black pepper, and a clove of garlic, cut in half but not crushed.
Now add your apple cider vinegar, generously if your brand is full-bodied, a little less if the oranges were tart to begin with; the mix should be fresh and pleasantly sour.
Pour the marinade over the carrots and leave in the fridge overnight.
Try it as a side dish with pork, with roman lettuce and rocket in a green salad, gently heated with lots of blue poppy seeds for your vegetarian buffet – or as I did last week: add their glory to a fish soup.
Sucanat (a contraction of "Sucre de canne naturel") is a brand name for a variety of whole cane sugar that was introduced by Pronatec in 1978.
Unlike refined and processed white cane sugar and brown cane sugar, but similar to panela and muscovado, Sucanat retains its molasses content.
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