Monday, November 4, 2013

Raw Fennel-Balsamic Marinated Carrot Ribbons

because sometimes you need to bring the fancy...
Raw Fennel-Balsamic Marinated Carrot Ribbons.
The very fanciest of (carrot) pants.

It's time to up your carrot game a little. Shredded, sliced, raw and roasted are all tried and true, but ribboned? That's new and exciting territory. Fancypants territory. Just arm yourself with a vegetable peeler and get ribboning. If you can get your hands on heirloom carrots a) lucky you! and b) use them! The colors are gorgeous and the flavors are more complex than a traditional carrot. That said, any carrot will work in the recipe, just be sure they are at peak freshness. Once marinated, the carrots are a bright and flavorful addition to sandwiches or salads and make for a stunning side. 
Fancy raw carrots for Thanksgiving, anyone? 
We can't JUST eat biscuits and pie all day...

Oh yes, I brought the fancy.

Fennel-Balsamic Marinated Carrot Ribbons
(makes about 2 cups)

3-4 medium sized carrots, scrubbed and peeled
2Tbsp extra virgin olive oil
1Tbsp balsamic vinegar
2tsp dried or fresh fennel
1tsp fennel seeds
1/4tsp organic sugar 
1/4tsp sea salt
black pepper to taste
Using a vegetable peeler, peel carrots lengthwise into ribbons.
In a large bowl, whisk together oil, vinegar, sugar and salt.
Add carrot ribbons to bowl and stir, or use your hands to combine. 
Sprinkle fennel and seeds over the top and give it a quick stir.
Cover bowl tightly and allow to marinate in the fridge overnight. 
Will keep for up to a week in the fridge. 

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