By Martha Rose Shulman
- Total Time
- 15 minutes
- Rating
- 4(193)
- Notes
- Read community notes
This is an elaboration of one of my favorite carrot dishes. That dish couldn’t be simpler – steamed carrots tossed with sherry vinegar, olive oil, salt and fresh mint. It is good at room temperature or warm, as a starter or a side dish. I added steamed cauliflower to the mix but made no other changes to the formula. The cauliflower, which always loves a vinegar marinade, is a wonderful addition, very compatible with the carrots and pretty, too. The dish is great for a buffet as it only gets better as it sits. The dish is particularly beautiful if you use different colored carrots.
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Ingredients
Yield:8 to 10 servings as a starter or side
- 1pound carrots, peeled, quartered, or if fat, cut into sixths at fat ends, then into 2-inch lengths
- 1pound cauliflower (1 small head, ½ to ¾ of a large head), cut or broken into small florets
- Salt and freshly ground black pepper
- ¼cup sherry vinegar or champagne vinegar
- ¼cup extra virgin olive oil
- 2 to 4tablespoons chopped fresh mint (to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
75 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place carrots and cauliflower in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until both vegetables are tender but not too soft. Drain and transfer to a bowl. Add salt and pepper, and toss with vinegar and olive oil. Allow to cool slightly, then toss with mint. Serve warm or at room temperature. If serving warm, just before serving heat in a pan over medium heat, preferably before adding mint.
Tip
- The marinated carrots and cauliflower will keep for a week in the refrigerator.
Ratings
4
out of 5
193
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Cooking Notes
Jan
Made this with roasted carrots and cauliflower, really added a note of caramel and extra crunch.
Gail
I made this as a side dish for passover. Following some of the previous suggestions, I roasted the vegitables and added a tablespoon of lemon juice and some toasted, crushed cumin seeds. It was delicious and my guests raved. I also doubled the recipe and nothing was left! A wonderful dish.
Caroline
Delicious side for a Mediterranean meal. Used sherry vin, but next time might use something a little more acidic, as it didn't taste like much more than steamed veg to me.
William Shaw
Carrots need longer to cook, the cauliflower not long at all. Wine does not hurt. Champagne vinegar is our default go-to. When Randy is not looking, I throw in a sugar cube.
Our neighbor has a bed of mint that she will soon have to root out. I like a mix of herbs, including chives, but Randy does not. Better served on the side.
Rachael
Since I didn't have sherry vinegar, I used apple cider vinegar and added a dash of sugar to add some sweetness. I also added a bit more vinegar than called for, because otherwise it felt a little too bland (like someone mentioned below). Also, steamed the carrots for longer than asked for. Turned out amazing; fiance loved them and we ate them alongside mashed chickpeas and minty yogurt.
Aimee
Absolutely stunning with purple cauliflower! I used a combination of fresh mint, lemon thyme, and Greek oregano, and reduced the oil
Clover88
So simple and so delicious; we're going to make this part of our regular rotation. We ate it hot for dinner and then room temp at lunch the next two days. Today, we bought double our usual weekly amount of carrots and cauliflowers so that we could make this with half the order and make other dishes with the rest.
InezB
Followed the recipe but roasted the veggies in a 425degree oven for 25 min and added the lemon juice and a little extra mint from my garden. Loved it -looking forward to making this all summer long!!
Cookie
Steaming is not the tastiest prep for cauliflower. Watery, squeaky texture.
Leslie J
This was delicious. Following the advice of several reviewers, I roasted the veggies and also threw in about 1/2 c of chickpeas that I needed to use up. Tossed maybe half the dressing (made with cider vinegar) with the warm veggies, mixed in the mint and some parsley, and topped with Aleppo pepper and pistachios.
Leslie J
Oh - also added a big squeeze of lemon, as also suggested
Margie
I also added about 1T. chopped dill along with the mint. This is such an easy recipe and so good. Probably good with other seasonings as well.
Allison R
We used apple cider vinegar. Not bland at all. Also steamed the veggies quite a bit longer than the recipe called for. Delicious.
Jennifer
Dreadfully bland and tasteless.
Rachael
Since I didn't have sherry vinegar, I used apple cider vinegar and added a dash of sugar to add some sweetness. I also added a bit more vinegar than called for, because otherwise it felt a little too bland (like someone mentioned below). Also, steamed the carrots for longer than asked for. Turned out amazing; fiance loved them and we ate them alongside mashed chickpeas and minty yogurt.
Gail
I made this as a side dish for passover. Following some of the previous suggestions, I roasted the vegitables and added a tablespoon of lemon juice and some toasted, crushed cumin seeds. It was delicious and my guests raved. I also doubled the recipe and nothing was left! A wonderful dish.
gracie
Delicious!!! Made it with apple cider vinegar and a side of tomato basil garlic soup
S.S.L
We used Balsamic vinegar instead and it was really delicious.
Boyd
As many others have said: Nice, but bland. The second time I made it I added toasted cumin seeds and lemon juice. Much improved, and good as a side dish for spanikopita in a vegetarian meal.
Lemonlily
I used champagne vinegar and lemon juice. Added mint just before serving. Good left over
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