"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cold Carrots by Jean Vander Griek Recipe

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This recipe for Cold Carrots by Jean Vander Griek, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda MacDonald Frenzen- Kansas City, MO
Added: Saturday, December 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
/2 lb carrots (eight carrots)
chicken broth
2 tablespoons white wine vinegar
1 1/2 tablespoons water
1 large clove garlic - through press
1/2 teaspoon oregano
1/2 teaspoon freshly ground cumin
1/2 teaspoon paprika
salt

Directions:
Directions:
Slice carrots into long quarter sections. Place in saucepan. Cover with chicken broth and water. Bring to boil, then reduce to simmer, make sure the carrots remain crisp. Do not overcook! Cool immediately. Combine vinegar, water, garlic, oregano, cumin, paprika and salt. Pour over carrots in serving dish. Marinate overnight in a covered serving dish in the fridge.

Makes four servings

My note -- I use a mixing bowl with a tight fitting lid to marinate, otherwise you run the risk of your refrigerator smelling like cumin and garlic!



Personal Notes:
Personal Notes:
Jean Vander Griek was one of the directors with whom I worked while I was living in Los Angeles. She had a wonderful dinner party for the cast and crew at her fabulous 1920s Spanish home with stunning architecture and interior design. The surroundings were memorable as was the cuisine. Luckily for me, she shared the following recipe. I've made this dish for years and each time, people love it!

 

 

 

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