Читать книгу Vegetables - Sophie Grigson, Sophie Grigson - Страница 19

I’ve been making this salad for years and years and it still seems just as fabulous as it did way back in the mists of time. It comes down to taking a bit of time over the frying, so that the carrots soften as their inner sugars caramelise and every mite of flavour in them concentrates itself. Add plenty of fresh lemon and lots of breathy mint and you have a small miracle of a salad on your hands. If you don’t believe me, have a go.

Incidentally, if you prefer, you can roast the carrots in a hot oven (around 220°C/425°F/Gas 7) with a generous dousing of good olive oil for some 30–40 minutes, until browned and tender.

Serves 4

450g (1 lb) carrots (smaller rather than larger)

3 tablespoons extra virgin olive oil

juice of 1/2 lemon

2 tablespoons chopped mint

salt and pepper

If using small carrots, top and tail them, then halve lengthways and cut each piece in half. Treat medium-sized carrots in much the same way, but quarter them lengthways.

Heat the oil in a wide, heavy frying pan and add the carrots. Fry slowly, shaking and turning every now and then, until the carrots are patched with brown and tender. This should take about 15 minutes. Tip into a bowl and mix with the lemon juice, mint, salt and pepper. Leave to cool and serve at room temperature.