Young Carrots A La Plancha with Charred Mint and Green Garlic Salsa | Recipe

Young carrots cook up relatively quickly on the plancha – sweet yet crisp. At the same time of year that one harvests these carrot infants, green garlic and garlic scapes make their appearance as well. When carrots are tossed with a charred herb salsa, the effect is bracingly fresh, crunchy. Mint, though not sweet, has a way of encouraging the sweetness of other ingredients to come out for a visit on your palate. If you can’t find green garlic or it’s not in season, use scallions.

Ingredients

• 1-1.5kg young carrots, assorted colours if you can find them
• ²⁄₃ cup (160 ml) extra-virgin olive oil, plus more if needed
• coarse salt and freshly ground black pepper
• a handful of mint sprigs, tied together with kitchen twine
• a handful of tender green garlic shoots, garlic scapes, garlic chives, or scallions
• juice of 1 large lemon
• 1 bunch parsley, chopped
• good-quality red wine vinegar
• a small pinch of crushed red pepper flakes

Notes: If your young carrots come with their tender greens attached, by all means grill them as well. Young carrots are long and slim. So-called baby carrots – which have become popular for dipping in hummus or salsa – are not babies at all. They are made from mature carrots that are cut into sections and turned on a lathe-like machine. I don’t use them.

Serves: 6

Method

Prepare a fire for medium heat and warm the plancha. (Or pull out a large cast-iron griddle if cooking indoors.)

Trim the tops of the carrots, scrub them well, and slice them lengthwise in half. Brush them with 2 tablespoons of the olive oil and season to taste with salt and black pepper. Set aside on a sheet pan with the bundle of mint.

If the green garlic is on the thick side, slice it lengthwise. If using garlic scapes, cut crosswise into 15cm lengths. If using garlic chives, pat them dry and tie them lightly together with kitchen twine. Whichever you are using, add them to the sheet pan and drizzle everything with olive oil.

Brush the hot plancha with olive oil (if cooking indoors, heat the griddle over medium heat, then brush with oil). When the oil shimmers, add the mint and the green garlic and cook until partially charred on the bottom, about 2 minutes. Baste the uncooked side of the herbs with olive oil and turn them over with tongs; cook for another minute or so to lightly brown the other side. The green garlic or garlic scapes should be somewhat softened. As they are done, transfer them to a large cutting board, then cut and discard the twine. Trim off and discard any tough stems and chop the garlic together with the mint. Scrape into a bowl and drizzle with the lemon juice. Mix in the parsley and drizzle generously with olive oil and splashes of vinegar to taste. Season this salsa carefully with salt, black pepper, and red pepper flakes.

Wipe off the plancha or griddle and brush with olive oil. Spread out the carrots on the hot surface and cook for several minutes on both sides, until tender. To serve, transfer them to a serving dish and spoon the salsa over them.