Peeler Carrot Recipe

Peeler Carrot Recipe

TheGreenTurnip Score: 6

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I have a serious problem with carrots. I ALWAYS buy too many carrots. It is a bit of a running joke. One time, I had 3 (!) bags of carrots in my fridge. >_<

After much inner reflection, I have realized why I buy so many carrots. I really enjoy the flavor of carrots, either raw or cooked. (Such a simple reason!)

When I look at carrots in the grocery store, they seem to have endless potential. I can cut spears and eat them raw; boil them with brown sugar (my favorite way of eating carrots from childhood); roast them with olive oil and salt. To me, carrots are just a basic necessity in the kitchen. Out of fear of being without carrots, I am forever buying more.

Recently I stumbled upon a delightful comic book about friendship. Thanks to the brilliant Liz Climo! The first page I flipped to made me laugh out loud in the bookstore.

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©Liz Climo lizclimo.tumblr.com.

I totally understand that rabbit.

This salad recipe is wonderful because it uses A LOT of carrots. It makes a very fresh and light salad. No cooking involved! The citrus-y dressing nicely balances the flavor of richer salads. And I love the raw crunch of the carrots and celery. This will make enough small servings for 1 person for a week (about 10 small servings).

Ingredients:

Carrots, about 5 carrots

Celery, about 2-3 stalks

Celery leaves, a generous handful

Parsley or cilantro, 1/4 a bunch

Juice, freshly squeezed from 1 orange

Olive Oil, 2 tablespoons

Vinegar, 1 tablespoon

Salt, a dash

  1. Peel the carrots. Using the peeler, make long thin ribbons. Slice the celery by angling your knife and cutting as thinly as possible. Roughly tear the celery leaves. Roughly chop the parsley (or cilantro). Combine all together.

Cut the celery like this… P3050113.JPG

  1. In a separate bowl mix together the orange juice, olive oil, vinegar, and salt. Mix with the veggies. Let stand for 15 minutes. Then cover and store.

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Adapted from ピーラー人にんじんのサラダ.

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4 thoughts on “Peeler Carrot Recipe

  1. Carolyn says:

    We always made carrots in brown sugar for thanksgiving and Christmas. I love them that way! I do a carrot and broccoli salad with citrus dressing. I like to put sunflower seeds and rasins in it. Mmm… now I’m thinking of all the wonderful carrot dishes I haven’t done in ages.

    Like

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