Carrot top was a phrase that confused me as a child. Why were redheads ‘carrot tops’ when it was pretty obvious that the tops of carrots were
Back to carrots.
So the carrots have been sitting in the fridge bin for about as long as they might and still be carrots and not compost.Time to make something.
I had a recipe note that I’ve been meaning to try. Recipe isn’t quite the right word.It cleans up to this:
Carrot and fresh Cranberry Slaw
Carrots – 4 cups
dried cranberriesFresh cranberries
Apple cider vinegar
Fennel – ¼ med bulb
I admit, even for me, this isn’t much to go on.I switched out fresh cranberries for the dried because 1) I like them better and 2)I also had some.
I was totally in love with the fresh ginger and the carrots together.
I had a shallot and this seemed like a good place to park it, ditto the dregs of a fennel bulb.
But it needed something more….
Trimmed and peeled the carrots and got out the handy dandy grater that I bought at Woolworth’s when I first moved out of the ancestral abode ever so many decades ago -sooo last century
Grate the carrot
Chop the shallot.
If you don’t have fennel you might use celery
Chop and add.Mix and mingle together Smelling good.
Cut and peel a thumb sized piece of fresh ginger. Avoiding cutting your thumb.Grate or chop finely and add.
Now for oil and vinegar…..apple cider vinegar is a good choice, and I had a bottle out.
And then I remembered….I had purchased flavored oil and vinegar from Omega Olive Oil at the Plymouth Farmers Market in the winter, but between the snow and the fire and the relocation I had forgotten….where are they now?
Blood Orange Oil and Ginger Balsamic Vinegar……now this bowl is singing good..
Sometimes it’s the little things that make something go from good to great. These carrots were tops!