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I love fresh
carrots,
when I was about 10 or 11 years old I stayed a week in the summer
with my favorite cousin Bonnie in Grand Ronde Oregon,
her Dad had the most wonderful vegetable garden including these
fresh root vegetables.
Most every day we took with us a salt shaker and sat in the middle
of the rows of carrots
pulling up young tender ones, brushing off the dirt and chomping away.... they
tasted so good. Now that I am older I've graduated to
better ideas... :)
Here is one:
If
you are you looking
for a crunchy, unique, colorful, simple, easy tasting idea to
serve with your main entree
you may have found it here with this delicious and unique way
to prepare carrot spaghetti that needs no cooking.
also, here is another great tasting idea to try that is equally as
good
Zucchini Spaghetti Strands
Raw Carrot Spaghetti Strands
recipe and photograph created by www.finedinings.com
Carrots, peeled
Vegetable Oil
Salt and pepper, to taste
dill weed, to taste
garnish with fresh basil leaves
Use
a sharp knife or mandoline to cut long thin julienne strips of carrot
resembling spaghetti strands. At this point they can be
kept in cold water and served later.
When ready to serve, drain carrots, drizzle with a small amount of vegetable oil and toss together with
salt, pepper and a small amount of dill weed. For each serving twirl
a small amount of carrots around a long-tined fork, slip the fresh carrot vegetable off the fork onto a serving
plate piling as high as possible.
Garnish carrot spaghetti with fresh basil
leaves and serve with the main
entree or with a sandwich, they are refreshing and easy to make.
Wine recommendation:
Sauvignon Blanc
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