Coxcomb Carrots

Recipe from

Sunset

Nutritional Information

Calories 128
Caloriesfromfat 34 %
Protein 2.1 g
Fat 4.9 g
Satfat 0.7 g
Carbohydrate 21 g
Fiber 6.5 g
Sodium 71 mg
Cholesterol 0.0 mg

Ingredients

3 pounds carrots
2 tablespoons olive oil
1 1/2 tablespoons minced fresh ginger
salt to taste

Preparation

1. Peel 3 pounds of carrots (about 1/4 lb. each).

2. Set 1 carrot at a time, flattest side down, between and parallel to 2 matching square dowels (plastic or wood) about 3/8 inch thick and 10 to 12 inches long.

3. With a sharp knife, make crosswise cuts down to dowels, 1/4 inch apart, along the length of the carrot. Then cut the carrot in half lengthwise through the center of the crosscuts and cut or break each carrot half into 4 or 5 equal pieces.

4. Put carrots in a 10- by 15-inch rimmed pan. Mix with 2 tablespoons olive oil and 1 1/2 tablespoons minced fresh ginger.

5. Bake in a 400° oven until carrots are well browned and taste slightly caramelized, 1 hour to 1 hour and 10 minutes (about 50 minutes in a convection oven). Turn often with a wide spatula and move pieces that are less cooked to perimeter of pan. Season with salt to taste.

February 1999
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