Every year for the past five years I have promised myself that I would make a raw cashew cheesecake for my birthday. And every year I have failed. Apparently this year is no different.
Somehow I really thought things would be different this time around. But, apparently if given the choice between dessert and vegetables, I am the one person in a million that will choose vegetables every single time. So today you get spicy carrots. The cheesecake will just have to wait.
(Note: this is my first of three recipes featuring produce from Oxbow farm. If you didn't catch my CSA post, be sure to check it out.)
Adapted from About.com
Serves 4 - 6
1 tablespoon olive oil
1 bunch carrots, diagonally sliced (about 3 cups)
2 garlic cloves, chopped
1/3 cup vinegar
2 bay leaves
5 whole peppercorns
1 jalapeño, sliced (seeds removed if less heat desired)
1/2 cup water
Sea salt to taste
Add olive oil to a pan over medium heat. Saute the carrots and garlic for 2-3 minutes, until garlic is fragrant. Add the vinegar, bay leaves, peppercorns, and jalapeño and simmer for 5 minutes. Add the water and continue to simmer for an additional 10 minutes.
Remove from heat and remove the bayleaves. Carrots can be served warm or transferred to a container and stored overnight in the fridge with any leftover liquid.