Yesterday, I got a gift of a bag of carrots. Not just any carrots either but carrots from Clonown, famed in song and deemed to have properties that would put the most extraordinary superfood to shame. Chia, Maca,Wheatgrass or Kale have nothing on the humble Clonown carrot. Not convinced? You really need to have a listen to this ode to the indigenous orange vegetable – skin, hair, fertility or muscle mass issues- you name it the Clonown carrot can fix it.
So there I was, carrots in a plastic bag, fresh Clonown dirt still attached and the farmer driving out the gate oblivious to the mud dropping from the wellies. Now all that remained was to decide if I wanted them for “supper or tae!!” And what exactly to do with my “fine big juicy” specimens.
Traditionally, a stew or casserole would be the obvious choice, especially in the week in which we celebrate all things Irish, but neither would be my dinner of choice, especially on a rare sunny day like today. So I raided the fridge, pulled out the food processor and decided to experiment a little. If Brendan Shine had come to dinner, I think he may have added another verse for “Clonown Carrot, Ginger and Coriander Salad with a hint of Chilli”. (It’s not too late Brendan, you could debut it in the Gleneagle this weekend!) It would make the perfect side dish for rural Roscommon farmers after a long day at the bog! You heard it here first.
Joking aside, it honestly is one of the nicest incarnations of the humble carrot I have tasted for a long time, although I do admit to feeling that carrots are a vegetable best served raw. Incidentally, an option the celebrated ballad overlooks entirely! Although to be fair, in the Ireland that the illustrious Mr. Shine was immortalising, vegetables were cooked, or more specifically boiled, until they were soft. The only way to overcook a vegetable was to boil it dry and ruin your pot. Once there was still water, they were still perfect! They did not have fresh chilli added – sure that would “roast the gob off ya” and coriander was but a twinkle in the eye of the Irish herb garden (then merely a parsley patch). So carrots were sliced and boiled and maybe mashed with a parsnip on a Sunday. Simple!!!
And this recipe (if you could even call it that) is equally simple but infinitely more nutritious and possibly even more delicious. Here it is…
- 4 Clonown Carrots (I am sure other carrots would work too)
- A handful of fresh coriander
- A thumb sized piece of ginger
- A finely chopped red chilli
- 2 spring onions (for garnish)
- Irish rapeseed oil (extra virgin olive oil would be perfect)
- Vinegar of choice (I used wild mountain thyme vinegar because I was lucky enough to have it – not very rural Clonown circa 1980 I grant you)
- A pinch of sea salt and ground black pepper
Rinse, peel and grate the carrots (I used the food processor) and place them in a medium sized bowl. Grate in the ginger. Finely chop the coriander and chilli and add both to the carrot and ginger. Mix everything well.
Whisk up a dressing in a little bowl or jam jar. I just used two parts oil to one part vinegar and added some seasoning. Pour the dressing over the carrots and mix until everything is lightly coated with the dressing. Snip some spring onion over the top. Serve as a fresh and delicious side dish with chicken or fish.
I had this for dinner with a portion of The Little Green Spoon’s Chicken Tikka and her delicious It’s Always Sunny Quinoa (a favourite since this blog post). It was the perfect healthy mid-week supper or “tae”, as Brendan himself would say, and although intended only as a simple side, the fresh, local carrot salad kinda stole the show. Give it a go with whatever carrots are local to you… and don’t be afraid to write a song about it. xo