Thin slices of carrot were served softened with a little bit of turnip, and dried garlic and herbs. Even though it was good enough, what stuck with me was not their preparation, but rather, the idea of what I could do with this interesting salad at home.
I let my subconscious work on it while I enjoyed the rest of my weekend, and, once home, I got to work on my own version.
I decided that, instead of turnip, my carrot julienne would have thin slices of red onion in it, to add more flavour and colour.
I also used fresh, not dehydrated, garlic, and a little bit of fresh lemon juice, to improve on the complexity of the dish. Like the original version, I added plenty of dried basil and oregano, along with salt and freshly cracked pepper.
The warm carrot julienne was a success. Since this is my blog and I can say what I want, I'm going to go ahead and toot my own horn: mine was better than the version that inspired it. Once sautéed, the carrots became so sweet that I was thankful for the garlic and lemon juice, which provided a nice counterbalance. The red onion, itself fairly sweet, was the perfect complement to the carrots. Served with a grilled steak and roasted asparagus, it was a great side dish that I think will join the usual lineup at Chez Amanda.
Dear Bay of Fundy,
I'll be back for the fish. Next time, though, leave me in charge of the carrots.
Warm Carrot Julienne: The Recipe
Servings: 2 sides
Amanda's notes: As pictured, I used a julienne peeler (found it at a regular grocery store) to do the carrots. Slice them thinly with a knife if you don't have one of these handy babies.
1 large carrot, peeled and julienned
1 small red onion, thinly sliced
2 cloves garlic, minced
Fresh lemon juice
Salt and pepper to taste
Sauté red onion in olive oil until soft. Add garlic and stir frequently to avoid burning. Add carrots, dried herbs, and salt and pepper, and sauté until soft. Add a few squeezes of fresh lemon juice. Garnish with lemon zest; serve immediately. Enjoy!