This is an elaboration of one of my favorite carrot dishes. That dish couldn’t be simpler – steamed carrots tossed with sherry vinegar, olive oil, salt and fresh mint. It is good at room temperature or warm, as a starter or a side dish. I added steamed cauliflower to the mix but made no other changes to the formula. The cauliflower, which always loves a vinegar marinade, is a wonderful addition, very compatible with the carrots and pretty, too. The dish is great for a buffet as it only gets better as it sits. The dish is particularly beautiful if you use different colored carrots.
Ingredients
- 1 pound carrots, peeled, quartered, or if fat, cut into sixths at fat ends, then into 2-inch lengths
- 1 pound cauliflower (1 small head, 1/2 to 3/4 of a large head), cut or broken into small florets
- Salt and freshly ground black pepper
- ¼ cup sherry vinegar or champagne vinegar
- ¼ cup extra virgin olive oil
- 2 to 4 tablespoons chopped fresh mint (to taste)
- Nutritional Information
Nutritional analysis per serving (8 servings)
98 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 56 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 10 servings as a starter or side
Preparation
- Place carrots and cauliflower in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until both vegetables are tender but not too soft. Drain and transfer to a bowl. Add salt and pepper, and toss with vinegar and olive oil. Allow to cool slightly, then toss with mint. Serve warm or at room temperature. If serving warm, just before serving heat in a pan over medium heat, preferably before adding mint.
- The marinated carrots and cauliflower will keep for a week in the refrigerator.
15 minutes
Dining and Cooking