| Carrots in Vinagrette |
| From De Honesta Voluptate et Valetudine by Platina. |
|
On Preparing Carrots and Parsnips Platina p.227... The parsnip should be boiled twice, the first liquid thrown away and cooked the second time with lettuce. Then it is put on a plate and dressed with salt, vinegar, coriander, and pepper, and is very fit to serve. ... The carrot is prepared in the same way as the parsnip, but is considered more pleasant when cooked under warm ashes and coals... |
|
12 large
|
Carrots |
|
1 t
|
Salt |
|
1 C
|
Apple Cider Vinegar |
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1 T
|
Coriander |
|
1/2 t
|
Pepper |
Crush spices coarsely and then add to Vinegar, allow to steep up to several days. Wash, tip and tail carrots. Cut carrots into sticks of roughly the same size, about 2 inches long and 1/4 inch thick. Roast in a 350 degree oven for about 25 minutes, until cooked through but not squishy. Place hot carrots into a large bowl and toss with 12 Tb of the vinegar mixture and then put into refrigerator. After carrots have cooled add the rest of the vinegar to the bowl and toss again. Leave in refrigerator but serve within two hours or it will be too tangy. Makes enough for 32 people.
