Farmer's Market Saturday: Carrots
It was another lovely Saturday here in Upper Manhattan. I got some gorgeous carrots at the Inwood Greenmarket today, and I thought it would be great to make Namasu, a Japanese white daikon and carrot salad marinated in red wine vinegar. It is served in Japan as part of the New Year's celebration, but I love it year round.
Namasu: Daikon and Carrot Salad
1 daikon, 8 inches long, thin julienne
2 carrots, thin julienne
1 teaspoon(s) salt
3 tablespoon(s) castor sugar
4 1/2 tablespoon(s) rice vinegar
1 tablespoon(s) sesame seeds
Cut the daikon into 3 pieces then thickly peel the skin. Peel the carrots and cut them into 2 inch pieces. Slice both vegetables very thick lengthways then crossways to make very thin matchsticks (or use a mandolin). Place the daikon and carrot in a mixing bowl. Sprinkle with the salt and mix well with your hands. Leave for about 30 minutes. Drain the vegetables in a sieve and gently squeeze out the excess liquid, then transfer them to another mixing bowl. Mix the sugar and rice vinegar together in a bowl. Stir well until the sugar has completely dissolved. Pour over the daikon and carrot, and leave for at least a day, mixing at least two or three times. To serve, mix the two vegetables evenly and heap in the middle of a small bowl or a plate. Sprinkle with sesame seeds and serve.
With such an abundance of carrots, it's a shame to only do one dish, so here's a second recipe, which you can serve cold in the summer. It also freezes well, so you can keep it for those cold winter nights!
Carrot and Ginger Soup
1 medium onion, diced
1/2 teaspoon olive oil
1 tablespoon maple syrup
1 tablespoon honey
1 tablespoon ginger root, grated
1 cup carrot, peeled and chopped
3 cups vegetable stock
1 small sweet potato, peeled and diced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme, dried
1/4 teaspoon garlic clove, minced
In saucepan heat olive oil over medium heat and saute onion until it's translucent.
Add maple syrup, honey and ginger.
Cook until onions begin to turn golden brown, about 10 minutes.
Add remaining ingredients, cover and simmer about 10 mins until soft.
Cool, then Puree. Serve warm or chilled.
© Mark Tafoya