When it comes to grilling this summer, we probably don’t need to tell you how to make burgers, marinate your signature ribs, or smoke a chicken (with a beer can, please). Instead, let’s talk about how to make one of the most addictive grilled vegetable dishes you’ll eat all season. The veggie of choice: carrots.
“I love these carrots,”says Executive Chef Phillip Kirschen-Clark of The Milling Room, a high-ceilinged den of luxurious (mostly) shared plates in New York City. “The slow grilling really concentrates the carrot flavor and creates a lovely dense and tender texture almost like a fudge.
“The shaved carrot salad and crunchy shallots liven it up with some texture, and the herbaceous carrot tops and white wine vinegar really round the whole dish out with some brightness.”
You can serve it as an appetizer, but our vote is along with the main course as the side that steals the show.
Chef Phillip Kirschen-Clark’s Slow-grilled Spicy Carrots
Makes 4 appetizer portion servings
15 minutes min.
40 minutes min.
- 10 carrots with tops
- 4 tbsp Gochujang (Korean pepper paste)
- 2 tbsp extra virgin olive oil
- 1 garlic clove, grated
- 1 tsp white wine vinegar
- 4 oz piece of pecorino cheese
- 1 tbsp fried shallot
- 1 tsp Maldon sea salt
How to make it