Step aside, avocado toast. Sarah Copeland, author of the new cookbook Every Day Is Saturday, has just introduced us to one of our new favorite dishes. Meet shaved Moroccan carrot toast, a tasty (and beautiful) dish that’s ready to eat in about 10 minutes.
“Ribbons of carrots take on a whole new level of sophistication when they are flash-cooked and tossed with the contrasting textures of dried currants and toasted almonds,” Copeland tells us. “Lean on this fast first course for a rustic party centered around cheeses, breads, salads, olives and whatever other nibbles you dream up—or serve it for lunch or weekend brunch as the star of the show.”
Want to incorporate your farmers market haul? When they’re in season, Copeland uses Meyer lemon juice, or sometimes a combination of lemon and orange juice, for extra sweetness.
PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.
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1¼ pound (570 g) carrots, peeled
2 tablespoons extra-virgin olive oil
1 garlic clove, thinly sliced
Sea salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons dried currants
¹⁄₃ cup (30 g) toasted almonds, coarsely chopped
¼ cup mixed herbs, such as small leaves of parsley, mint, cilantro or dill
4 slices peasant bread, grilled or toasted
½ cup (120 ml) nonfat or full-fat plain Greek or full-fat plain yogurt
1. Shave the carrots on a mandoline slicer (or with a vegetable peeler) over a large bowl.
2. Heat the olive oil in a medium skillet over medium heat. Add the carrots and garlic and cook until the carrots are wilted, about 2 minutes, adding the lemon juice at the very end. Remove from the heat and season with salt and pepper.
3. Toss together the carrots, currants, almonds and herbs in a large bowl. Spoon or spread the yogurt over the bread, and spoon or drape the carrot topping over the top. Serve at room temperature.