cooking club. They are inexpensive and store well, a definite kitchen workhorse. I don't know about you, but come the end of the week, root veggies are about all I have left produce-wise.
But that's just fine, because there's plenty you can do with root veggies. My favourite is cutting them into bite-sized pieces and roasting them until they turn into root-veggie candy, ready to side a nice grilled steak or chop. Root veggies like carrots and beets are also good raw, in salad form. Like this Thai Pickled Carrot Salad. Make it a few hours ahead of time for the flavours to sink into the carrots, then serve with an Asian-style meal. Or pile it on a sandwich, bahn-mi style. Just like carrots themselves, this recipe is simple and versatile.
Thai Pickled Carrot Salad
adapted from Madhur Jaffrey's World Vegetarian
3 large carrots, thinly julienned
2 Tbsp vegetable oil
3 shallots, minced
6 cloves garlic, minced
2 dried chilies, minced
3 Tbsp rice vinegar
2 tsp sugar
1¼ tsp kosher salt
1 Tbsp toasted sesame seeds
Place the julienned carrots in a large bowl.
In a shallow pan, heat up the oil on medium. Add in shallots and garlic and chilies and sauté until softened and colouring.
Take the pan off the heat and let cool somewhat.
Add in the vinegar, sugar and salt. Whisk well.
Pour dressing on top of carrots, toss to coat.
Chill until ready to serve.
Top with toasted sesame seeds.