Charred Carrots with Apple Brown-ButterVinaigrette
"IF IT’S A VEGETABLE, I’ve charred it. Browning fruits or vegetables over high heat develops both bitter and sweet notes and creates texture. Charring is kind of like building an oversize grill mark on the surface of a vegetable or fruit. For the carrots in this dish, it’s the first step toward transforming a mundane root into something meaty. I might even call the whole thing seductive once it’s bathed in browned butter, apples, pine nuts, and thyme. Excerpted from Deep Run Roots, Copyright © 2016 by Vivian Howard. Used with permission of Little, Brown and Company, New York. All rights reserved. Follow Vivian Howard on Twitter, Facebook and Instagram...."
INGREDIENTS
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1 tablespoon vegetable oil
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1 teaspoon salt, divided
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1/2 teaspoon ground coriander
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1/2 teaspoon ground fennel
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1 pound medium carrots, washed and scrubbed
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3 tablespoons butter
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2 tablespoons pine nuts
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2 scallion bottoms, white part only, sliced into 1/8-inch-thick rounds
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2 sprigs thyme, picked
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1/4 teaspoon chili flakes
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1 large crisp eating apple, cut into 1/2-inch dice
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3 tablespoons lemon juice
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