The Trick To Making Carrots Sweeter | Milk Street Author Chris Kimball
The second rule we’re talking about today is grating carrots. You know when you grate them, you break the cell walls down, they come very sweet, it really changes their flavor. It does, yup. And the other thing is this is a Moroccan carrot salad, so we’re doing something interesting. We’re adding two tablespoons of lemon juice, a quarter cup of olive oil. You know in that old rule about three to one or four to one olive oil… It’s just nonsense
Right for dressing, right. Some dressings are just vinegar some dressings are just olive oil like in Paris in a bistro they might just use some sort of neutral oil. We’re also adding one other thing which I love to add… Oh pomegranate molasses Pomegranate molasses. Now, you can add honey if you want but this is slightly it has a sort of an acidic, sour, sweet taste to it. So, when you make a salad dressing adding something like that really changes the profile. Sour and sweet at just same time beautiful. It also has pistachios in it, have some apricot, has olives in it. Oh, look this is a snack size just for me (laughter) Hmm. (clapping) Do you like to eat, or what? Another thing is interesting is you should keep some whole spices at home, not just ground. Cumin and coriander are two good ones. So we took a teaspoon a half a bowl, a whole cumin, and toasted just put it in a skillet for a couple minutes move it back and forth, medium-high heat and that has a lot of… Man, you’re… Remind me we should go eat out together some time (laughter) But I’ll have to sit across the table. (laughter) So it gives you that really nice flavor and really amps up the flavor, it’s much better than ground so, it’s a good time. If you’re a fan of spinal tap which is one of the greatest movies ever made, it’s like turning the volume up to 11. (clapping) So, this is something you all recognize which is a lousy super market, tasteless tomato. So, one of things you can do, we have a few ways of doing it is transforming this and adding flavor. So, I don’t know about you, but even in August I have a hard time finding good tomatoes. I agree.
Maybe for two weeks. You have to literally grow your own and we get our seeds from Italy. We burn our soil every year, we burn the dead vines every year and turn it back into the soil. And there’s still some years where they’re great and most years they’re not so great. Ya know that I mean? It’s really so many variables. So, we’re going to slow roast these in a 325 oven for about three hours, three things we put on them balsamic vinegar, a white balsamic, you could use regular if you like. Tomato paste, a quarter cup
So clever. It has obviously the flavor of tomato. A concentrated tomato. And olive oil, a little salt and pepper. And just put them on a piece of parchment in a half baking tray like this as I said for three, three and a half hours. They’re absolutely fabulous and you can use those in the sandwich, you can you use those… Actually you chop it up and use it in a sauce or salad. You can just eat them. Or, you could be like Rachel and just eat everything on the counter. (audience cheering) (bells chiming) (bells chiming)