BIG UGLY CARROTS

WITH CARAWAY SEEDS, GARLIC, AND PARSLEY

Big Ugly is the nickname of large Red Cored Chantenay carrots grown in the Skagit Valley, known for their rich flavor.

About 1 pound Red Cored Chantenay carrots

Sea salt and pepper

1 tablespoon caraway seeds

1 large clove of garlic, chopped

2 tablespoons extra virgin olive oil

4 tablespoons parsley, chopped

1 lemon, quartered

Peel the carrots and cut into chunks about an inch long. Cut thicker pieces lengthwise so all pieces are about equal size. Put them in a pot, cover with water, and add one teaspoon salt. Bring to a boil, then lower heat and simmer, covered, until tender, about 12 minutes.

While the carrots are cooking, smash together the garlic, caraway seeds, half a teaspoon salt, one tablespoon oil, and two tablespoons of parsley in a mortar and pestle. You won’t break up all the seeds, but the garlic should be mushy.

When the carrots are done, drain them, then return them to the pot to dry in the residual heat. Add the remaining oil, the caraway garlic mixture, and plenty of pepper. Toss to coat, add the remaining parsley and serve with lemon wedges.

Deborah Madison

RETURN TO THE RECIPES LIST