Morkovcha

Recipe PREP 15 min, plus 2½ hours resting time COOK 5 min

Morkovcha

PREP 15 min, plus 2½ hours resting time COOK 5 min

Description

Known in the former Soviet Union as “Korean carrots,” this dish likely originated among ethnic Koreans in Eastern Russia and became a popular side. Carrots provide beta-carotene for eye and skin health, fiber for digestion, and cholesterol balance. Spices offer antioxidants, while vinegar aids digestion, and quercetin in onions fights oxidative stress.

Ingredients

2 to 4 SERVES

1 lb (450g) carrots, julienned
1 tsp salt
2 garlic cloves, minced
2 Tbsp (30 ml) cider vinegar
1 Tbsp (15 ml) honey
1 tsp smoked paprika
1/2 tsp coriander seeds, toasted and coarsely ground
1/2 tsp freshly ground black pepper
1/4 tsp cayenne
1/3 cup (80 ml) neutral oil (such as avocado or grapeseed)
1 small onion, slivered

Directions

Step 1

Combine the carrots and salt in a colander over a bowl, toss well to combine, and let sit for 20 to 30 minutes. Squeeze and shake the carrots well to get rid of excess moisture, then transfer them to a large, heatproof bowl. Add everything except the oil and onion and mix thoroughly.
Step 2

Put the oil in a skillet on medium heat and when it begins to shimmer, add the onion. Sauté the onion until golden but not brown, about 5 minutes, then add the hot oil and onions by the spoonful to the carrots, tossing between spoons of oil to distribute the heat evenly. Let cool, then cover and store in the fridge for at least 2 hours (overnight is even better).

Substitutions: Any dense vegetable, from daikon to winter squash, would likely enjoy this hot oil treatment

Zero Waste: Add carrot trimmings to the stock pot.