The “Hasselback” in the title refers to a restaurant that came up with a famous potato dish of the same name. The technique is applied here to carrots, and then another twist is added. The technique involves slicing the potatoes, or carrots, thinly across the width without going all the way through, so the vegetable stays whole. The easiest way to do this is to get a pair or disposable bamboo or wood chopsticks and place one on either side of the vegetable you are cutting. Then, when you slice down, you have a built in brake so you don’t cut through. For this recipe, you want very thick carrots for the desired effect.
INGREDIENTS:
1 bunch 1 to 1½ inch thick carrots, ends trimmed to provide a fairly uniform diameter 3 to 4 basil leaves per carrot-sturdier leaves preferred ¼ to ½ cup vegetable stock or water, hoit Olive oil Salt and pepper to taste -Optional- 1 tablespoon unsalted butterMETHOD:
Heat the oven to 400°F.
Peel the carrots, leaving some ridges along the length. These will brown and provide texture and interest as they cook. Use a peeler to make a flat spot on the side of the carrot to prevent rolling. Place a chopstick on either side of the carrot and use a thin sharp knife to slice down to the chopstick, using easy pressure to prevent cracking the carrot. Make the slices 1/16th to 1/8th of an inch apart.
Gently apply some pressure to the carrot to force open the slices and drizzle oil into the slices. Rub the oil over the rest of the carrot. Slip a basil leaf into a slice, 2-3 per carrot. Place the carrots into an oven proof dish that will hold the carrots closely without crowding, but avoid a lot space between them.
Add the hot stock or water to come ¼ inch up the carrots, then season with salt and pepper. Cover tightly and put into the middle or upper third of the oven. Cook for 30-40 minutes, until tender. Remove the cover and cook 15 minutes more to brown the carrots along the ridges and surface. When the carrots and tender and golden, they are ready to serve.
Remove to plates or serving platter with a long thin spatula. If there is any liquid left in the pan, you can add the butter to it and stir it into the hot liquid to make a lazy sauce to drizzle over or around the carrots.
Serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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