If you must eat raw carrots, there is no need for this to be a punishment.
A carrot salad consists of grated carrot, cumin, lemon juice, salt and pepper and herbs of your choice – I use mint and tarragon, but fennel leaves, parsley or coriander might be nice. marinate – the carrot will soften slightly.
Here is a cooked version from what was at the time time the ubiquitous travellers’ friend: “The Famous Turkish Cookery“:
- 500gm carrot (grated or sliced)
- 2 cloves crushed garlic
- 1 dessert spoon olive oil
- 1 cup yoghurt
Cook the carrots lightly, puree and mix with the other ingredients. Decorate with black olives.
Elizabeth David’s recipe for Carrots Vichy requires them to be boiled in Vichy water or, failing that, a pinch of bicarb. She also mentions carottes rapees, which is similar to the carrot salad recipe above. The dish consists of finely grated carrot, olive oil, lemon juice, ‘a small amount’ of finely chopped shallot, salt and a pinch of sugar. Quantities? Nah – this is Miss David writing here.
A large carrot costs 14p. Knock yourselves out.