Hasselback Carrots
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Cut 4 scrubbed large carrots into 3" lengths; place in a steamer basket set in a large saucepan filled with 2" simmering water
2
Cover and steam until tender, 10–15 minutes; let cool
3
Cut 4 flat surfaces at 90°F angles lengthwise around each carrot
4
Heat a dry medium skillet, preferably cast iron, over high and cook carrots, turning, until blackened, 10–12 minutes
5
Let cool
6
Cut carrots crosswise into thin slices without cutting all the way through and fan out
7
Drizzle with olive oil and fresh lemon juice, and sprinkle with flaky sea salt and sliced chives
8
Cut 4 scrubbed large carrots into 3" lengths; place in a steamer basket set in a large saucepan filled with 2" simmering water
9
Cover and steam until tender, 10–15 minutes; let cool
10
Cut 4 flat surfaces at 90°F angles lengthwise around each carrot
11
Heat a dry medium skillet, preferably cast iron, over high and cook carrots, turning, until blackened, 10–12 minutes
12
Let cool
13
Cut carrots crosswise into thin slices without cutting all the way through and fan out
14
Drizzle with olive oil and fresh lemon juice, and sprinkle with flaky sea salt and sliced chives