Lemon Soaked Carrots?

Discussion in 'Food & Cooking' started by osamaru, Aug 15, 2018.

  1. osamaru

    osamaru

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    A few years back, I was at a restaurant, and one of the sides was essentially "shredded Carrots soaked in lemon juice" (not sure what it was actually called). Honestly, I wasn't sure what to think about it, It seems like a very weird combo.
    But I fell in love with it. Its a very unique, airy flavor, but despite many tries at replicating it, I've never really did well. I've tried everything from just shredding the carrots and letting them sit in some juice for a little bit, to even Soaking baby carrots in a bowl for a few nights. While that one did not really turn out the same, they go great with dip, though.

    Anyone know what I might be missing? for something that seems to simple, its pretty frustrating.
     
  2. Pat Pat

    Pat Pat

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    I had a somewhat similar dish at a Lebanese restaurant.

    It looked just like a side of steamed carrot pieces, but it's very sour.

    I've been trying to make it with no success either.

    The dish is not even in the Lebanese cookbooks I bought.
     
  3. brianshaw

    brianshaw

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    I've never heard of this but it made me wince when reading the original post. Can't imagine... But there's a weird carrot dish at our local Brazilian barbeque that might be similar... shredded mostly raw carrots with some sort of acid that might be lemon-ish and parsley. Not really very tasty but provides intestinal roughage so it can t be too bad.

    Orange glazed (soaked, I suppose, is another way of phrasing it) is perhaps a bit more "traditional". I do that two ways: braise in orange juice, or sauce with orange juice after the carrot is cooked and soft enough to accept a liquid infusion.

    I doubt that soaking a raw carrot really gets to the desired end in any significant way... unless one is looking for more of a pickle than a side dish.
     
  4. sgsvirgil

    sgsvirgil

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    Without knowing any more information, its rather difficult to track down the specific dish.

    But, serving shredded carrots with lemon juice is not at all unusual or uncommon. I encountered a similar dish in the Middle East that consisted of shredded carrots, lemon juice and salt. It was typically served as a snack. I have also encountered close variants of this dish in Europe, particularly France and Italy.

    In any case, try using some lemon zest along with the juice. Play around with the ratios of zest to juice until you find the right balance between acid and lemon flavor. Don't forget to add a pinch of salt to balance out the flavors.

    Good luck. :)
     
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  5. murphed

    murphed

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    RECIPE BY COASTAL LIVING: "You'll find this often served in rustic restaurants in France"
    https://www.myrecipes.com/recipe/grated-carrots-with-lemon-black-pepper
    If that helps...
     
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  6. summer57

    summer57

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    We had carrottes rapees, basically, grated carrot salad, in France many times. That and celeriac remoulade were in the take-out section of most grocery stores. Very nice way to serve carrots.
     
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  7. brianshaw

    brianshaw

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    I don’t know if it’s traditional or not but my French cooking mentor, and my preference, is for shredded carrot salad to be dressed with a lemon vinaigrette rather than just lemon juice and contains a lot of parsley and walnuts.
     
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  8. summer57

    summer57

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    I've never seen them with nuts, just carrots, parsley and a lemon vinaigrette. My French grandmother used to make them that way, too.
    Here's an article about carrottes rapees by David Lebowitz:
    https://www.davidlebovitz.com/carottes-rapee/
     
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  9. osamaru

    osamaru

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    Thanks all!
    Honestly, I'm not 100% sure this is what it was, since it wasn't a French Restaurant.
    But it gives me some new things to try!
     
  10. cheflayne

    cheflayne

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    Don't know if this is similar or not, but here is my version of a Moroccan carrot salad.

    Shlata Chizo
    Weight or Volume / Ingredients
    ½ pound carrots, peeled, grated
    2 tablespoons lemon juice
    1 teaspoon olive oil
    1 tablespoon sugar
    ¼ teaspoon orange flower water
    1 teaspoon mint, chiffonade
    1/8 teaspoon cardamom, cracked
    to taste salt
    to taste black pepper
    Procedure:
    Combine all ingredients and toss well.
     
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  11. french fries

    french fries

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    Have you tried not soaking them at all? I mean toss them with a little lemon juice and serve right away?

    I would also experiment with the seasoning: different amounts of salt. Sometimes carrots need more salt than you would guess. Or you could skip the salt and season with sugar. Often done in Asian cuisines.

    Finally you could experiment with cutting the carrot julienne by hand, which will give you nicer cuts than a food processor will.
     
  12. koukouvagia

    koukouvagia

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    Carrots with lemon juice is a winner. Love the combo. Sliced carrot with lemon juice is a very common meze served with ouzo in Greece.