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Recipe developed by Chef Claire Tansey. Highlighting sugar's role in: flavour enhancement and texture
1 lb carrots, preferably thin
3/4 cup unseasoned rice vinegar
3/4 cup granulatd sugar
1.5 tbsp minced ginger
1 garlic clove, smashed
Peel carrots and slice into 3/4-inch pieces on the diagonal. Place in a large glass jar. Whisk vinegar and sugar together in a bowl until sugar dissolves. Stir in ginger and garlic. Pour over carrots. Cover and refrigerate overnight, or up to 1 week.
Sugar enhances the flavour and keeps the carrots crunchy. Try them as a snack on top of a burger! Serves 6.