Fermented Carrots, Three Ways
3 Ways with Carrots
Piquant SaladBring a 10-oz bag shredded carrots, ½ cup seasoned rice-wine vinegar and ¼ cup water just to a boil. Meanwhile halve, seed and slice 2 unpeeled cucumbers; put in a bowl. Stir in 1⁄8 tsp crushed red pepper and the carrots and liquid. Chill at least 1 hour.
RoastedToss 1 lb baby carrots, 1 Tbsp oil, and 1⁄4 tsp each salt and pepper on a rimmed baking sheet. Roast at 450°F, stirring twice, 35 minutes or until tender.
Orange SpudsBoil carrots along with potatoes, then mash and season as usual.
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