1 bunch of small carrots
1 small handful of chopped fresh
flat leaf parsley
really good olive oil
apple cider vinegar
finely ground sea salt
freshly ground black pepper
1/2 teaspoon of butter
a pinch of sugar
Gently scrub the carrots to remove any dirt. There is no need to peel these smallish carrots. Cut them into slices, across the carrot, on a bias, about 1/4″ thick. Cut the radishes really thinly into slices.
Put the carrots in a large saute pan.
Put enough cold water into the pan to almost cover the carrots. Add the butter to this, and the pinch of sugar. what is my dns server Put a lid on the pan, and get it boiling over a high heat. Once
boiling, remove the lid. Let this boil until the liquid has reduced right down, and the carrots are almost cooked through. The aim of this is to judge things perfectly. You have it spot on when the carrots are just about cooked through, and the liquid in the pan has been reduced cooking. The pan dries out before the carrots are cooked? Add a little more water. It might take a couple of goes to get the perfect glaze, but it is really worth it.
Let the carrots cool a little in the pan. When cooled, toss them in a bowl with the radish slices. Toss in the parsley, and a generous serving of salt and freshly ground black pepper. Add a good glug of olive oil, and a splash of the cider vinegar. I am not giving you exact measurements. In this case you just cannot. The amount of oil depends on how much carrots and radishes you have. The amount of vinegar depends on this too, and how sharp your vinegar is. My suggestion is to add a little vinegar to start, and give it a taste. If you cannot taste the sharpness from the vinegar, then add a wee bit more. You can always add more, but you can never take it out if you add too much!
Finally toss in the parsley, and mix up. I like to let it sit for a few minutes before eating, just to let all the flavors get friendly. This goes great with some grilled seafood, and bread