Strips of carrot are cooked until tender, then marinated thoroughly, and topped with delicious Creamy Tahini Sauce. This deeply seasoned little dish makes a wonderful lunch entree when served with a simple lentil soup and some whole-grain crackers. It's also lovely as a first course for dinner -- or a side dish that doubles as a salad.
This needs a few hours to marinate, so plan accordingly. You can make the carrots and sauce a day or two in advance and refrigerate them in separate tightly covered containers. (Hold off adding the fresh herbs to the carrots until shortly before serving.)
The Creamy Tahini Sauce is very versatile, so add it to your repertoire. It can be thinned down to the consistency of a salad dressing and used on a strong-leaf salad (romaine or spinach) -- or left thick enough to be a sandwich spread or a dip. Find a medium thickness and use it as a sauce for steamed vegetables. This just may become a regular on your table. Another attribute of the sauce: It keeps for weeks in your refrigerator.
Contact Mollie Katzen via her website, www.molliekatzen.com.
