Bryant’s Glazed Carrot Salad: Delicious!
Bryant Terry (see him in Portland May 16th) mentions that his carrot salad recipe is a mash up of the glazed carrots popular in the South and Moroccan carrot salad. I call it simply delicious, and have made it two nights in a row now.
When I received the advanced copy of Afro-Vegan, Bryant’s latest cookbook, I was taken by the beauty of the book, the cover, the binding, and the photography. Several days went by until I really jumped in to the text and recipes. Then I found even more reasons to enjoy this book packed with fresh ideas, historical reflections, and cultural cuisine. All this is topped with Bryant’s thoughts on community, health, and food justice. A book with deep flavors and pertinent thoughts.
Start With A Meal
“We can come together as a nation and vote with our dollars, voices, and ballots for a different food system for our children, grandchildren, and generations to come. And we start by making a meal.”
Bryant Terry, Afro-Vegan
Join us as Bryant cooks from his new cookbook and shares his ideas about food, health and community on Friday, May 16th, 7 pm at Celebration Tabernacle, 8131 N Denver Avenue. Just like the carrot salad is a combination of various cultures, Bryant will stir up thought-provoking discussion along with the most flavorful combination of farm-fresh African, Caribbean and Southern flavors.
Chef Bradley of Po’shines will be preparing tastings from Afro-Vegan, too.
And back to that Glazed Carrot Salad , I admit it was the wonderful colors in the ingredients that hooked me at first, but the taste, and the compliments, sent me to get more carrots and stir up another batch. Enjoy!
Glazed Carrot Salad
This dish is a mashup of glazed carrots, which are popular in the South, and Moroccan carrot salad. The savory coating is rich, intense, and delicious, and as you can see in the photo, this is a gorgeous dish.
1 ¼ pounds carrots (about 10 medium carrots)
1 tablespoon plus ½ teaspoon coarse sea salt
2 tablespoons peanut oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1 clove garlic, minced
1 teaspoon cumin seeds, toasted
¼ cup packed chopped cilantro
2 tablespoons roasted peanuts, crushed
2 tablespoons chopped fresh mint
Preheat the oven to 425°F. Line a large roasting pan with parchment paper.
Put about 12 cups of water in a large pot and bring to a boil over high heat. While the water is heating up, cut the carrots into sticks by cutting them in half crosswise, trimming away the edges of each piece to form a rough rectangle, then quartering each rectangle lengthwise. (Compost the scrapes or save them for another use.)
When the water is boiling, add 1 tablespoon of the salt, then add the carrots and blanch for 1 minute. Drain the carrots well, then pat them dry with a clean kitchen towel.
Put the oil, lemon juice, maple syrup, cinnamon, garlic, cumin seeds, and the remaining ½ teaspoon salt in a large bowl and mix well. Add the carrots and toss until evenly coated. Transfer to the lined pan (no need to clean the bowl). Cover with aluminum foil and bake for 10 minutes. Remove the foil, gently stir with a wooden spoon, then bake uncovered for about 10 minutes, until the carrots start to brown.
Return the carrots to the bowl. Add the cilantro and toss gently to combine. Serve garnished with the peanuts and mint.
6 to 8 servings
For more great recipes, a cooking demo, and good discussions around food plan to attend Bryant’s presentation on May 16th. Information and tickets here.
This post was contributed by Cheryl Brock, Slow Food Regional Governor for Oregon/Idaho and past chair of Slow Food Portland. With a long history in marketing and nonprofit cultural leadership roles she is now turning her attention to consulting in program management, fund development, and community relations. Cheryl also produces videos involving art, food and education. She mixes and matches fruits, vegetables, meats, and spices as if curating an edible art exhibit.
Thanks for sharing