Hasselback Carrots Recipes
HASSELBACK CARROTS
Provided by Claire Saffitz
Yield 4 Servings
Number Of Ingredients 4
Steps:
- Cut 4 scrubbed large carrots into 3" lengths; place in a steamer basket set in a large saucepan filled with 2" simmering water. Cover and steam until tender, 10-15 minutes; let cool.
- Cut 4 flat surfaces at 90°F angles lengthwise around each carrot. Heat a dry medium skillet, preferably cast iron, over high and cook carrots, turning, until blackened, 10-12 minutes. Let cool. Cut carrots crosswise into thin slices without cutting all the way through and fan out. Drizzle with olive oil and fresh lemon juice, and sprinkle with flaky sea salt and sliced chives.
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2015-08-18 Place carrots in a steamer basket set in a large saucepan filled with 2" simmering water. Cover and steam until tender, 10–15 minutes; let cool. …
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- Place carrots in a steamer basket set in a large saucepan filled with 2" simmering water. Cover and steam until tender, 10–15 minutes; let cool.
- Peel carrots, trim ends, and cut lengthwise along 1 side to remove a thin slice, creating a flat surface. Lay 1 carrot on flat side and cut 3 more slices to square off remaining sides (a cross section should reveal a square). Repeat with remaining carrots.
- Heat a dry medium skillet, preferably cast iron, over high and cook carrots, turning occasionally, until blackened, 10–12 minutes. Let cool. Cut carrots crosswise into thin slices without cutting all the way through. Press slices at an angle to fan them out. Drizzle with lemon juice and oil, then sprinkle with sea salt and chives.
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