Food Challenge - A Carrot and a Red Onion

[zoid]

@Left_Hand_of_Dorkness

Similar to what I was thinking. Pickled red onions are a staple in our family, based on an old hippie recipe in the Moosewood Cookbook. We pour boiling water over ultra-thinly-sliced onions, to wilt them, then put them in a jar of cider vinegar, brown sugar, salt, garlic, and peppercorns. They’re amazing on sandwiches. I suspect that julienned carrots would be a great addition to these pickles, especially if you added chili flakes.

OOOOH! Next time I’ll add a bit or red pepper flakes!

[kayaker]

@Left_Hand_of_Dorkness

Similar to what I was thinking. Pickled red onions are a staple in our family, based on an old hippie recipe in the Moosewood Cookbook. We pour boiling water over ultra-thinly-sliced onions, to wilt them, then put them in a jar of cider vinegar, brown sugar, salt, garlic, and peppercorns. They’re amazing on sandwiches. I suspect that julienned carrots would be a great addition to these pickles, especially if you added chili flakes.

Momofuku’s Pickled Carrots and Fennel. Every time I offer these to guests, they say, “fennel?”, but once they try them, boom, they’re gone. Buy small fennel bulbs and baby carrots.

[Calavera]

Eat the carrot, eat the onion.

[Casey1505]

I was going to second the pickle them suggestion.

Then I saw the milkshake suggestion.

Cut each in half and do both, I guess?

[brossa]

Not so good for just a single carrot, but:

Squirt of lemon juice
Couple tbsp of oil
Clove of garlic, minced
Salt and black pepper
1/2 tsp cumin
1/2 tsp paprika
Dash turmeric
Pinch cinnamon
Red pepper flakes to taste

Red onion, peeled and cut into wedges with root end still connected
Carrots, cut into 1/2" sticks

Toss veggies with spices; remove and roast at 425 on oiled sheet pan 20-40 min or until brown and crisping at edges.