East-West Carrots
James Carrier
Yields Makes 6 servings
AuthorEmily Bader,Seattle, Washington,
Although this dish dates back to Emily Bader's days in Berkeley in the 1970s, she still enjoys it. Miso is a pungent paste made from fermented soybeans. It is available in Asian markets and well-stocked supermarkets.

How to Make It

Step 1
1

In a 4- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Add carrots and cook just until tender-crisp to bite, 3 to 4 minutes. Drain.

Step 2
2

Meanwhile, in a large bowl, mix olive oil, lemon juice, vinegar, sesame oil, miso, soy sauce, green onions, parsley, and tarragon. Add warm carrots and mix to coat. Serve, or cover and chill up to 1 day.

Ingredients

 1 1/2 pounds carrots, peeled and sliced into thin (1/8 to 1/16 in.) rounds
 1 tablespoon olive oil
 1 tablespoon lemon juice
 1 tablespoon cider vinegar
 2 teaspoons Asian sesame oil
 2 teaspoons white miso (see note above)
 2 teaspoons soy sauce
 1/4 cup thinly sliced green onions
 2 tablespoons minced parsley
 1/4 teaspoon dried tarragon

Directions

Step 1
1

In a 4- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Add carrots and cook just until tender-crisp to bite, 3 to 4 minutes. Drain.

Step 2
2

Meanwhile, in a large bowl, mix olive oil, lemon juice, vinegar, sesame oil, miso, soy sauce, green onions, parsley, and tarragon. Add warm carrots and mix to coat. Serve, or cover and chill up to 1 day.

East-West Carrots