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Carrots Aigre-Doux

Not quite a salad, not quite a pickle—just the perfect partner for a cheese board
31 Ratings
100% would make again

This is an easy-to-throw-together side dish that adds a nice hit of brightness and acid to any cheese or meat board. It has a whimsical appearance with its ribbon-like form and can be made several days ahead with the fresh herbs added shortly before serving.

Get the rest of the menu, plus expert styling tips, party ideas and Crate and Barrel product picks.

Carrots Aigre-Doux

Recipe from the Tasting Table Test Kitchen for Crate and Barrel

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Ingredients

½ cup apple cider vinegar

¼ cup water

1 tablespoon sugar

1 tablespoon wildflower honey

½ teaspoon salt

1 tablespoon olive oil, plus more to taste

4 (10 to 12 ounces) carrots, scrubbed clean and peeled into ribbons using a mandoline

¼ cup tarragon, roughly chopped

¼ cup parsley, roughly chopped

Directions

1. In a large pot, combine the vinegar, water, sugar, honey, salt and olive oil, and bring to a simmer over medium-high heat. Stir until the salt and sugar are completely dissolved.

2. When the mixture comes to a boil, remove from the heat. Add the carrots and allow to steep in the vinegar-sugar solution for 2 minutes, stirring every so often to ensure all the carrots are submerged. Using tongs, remove the carrot ribbons with tongs from the solution and allow to cool.

3. Toss the cooled carrot ribbons with the tarragon and parsley; taste and adjust the seasoning, adding a little more olive oil if needed. Pack the carrots in a glass jar if serving outdoors.

Crate and Barrel provided the product featured here and sponsored this post.

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