Tuesday, June 16, 2015

Cook the Book, A Week of Buvette: Carottes Râpées

I have been blabbing about how much I love the restaurant Buvette in NYC, and their newer Paris location.

It is such a special place, if it weren't so crowded, with tight quarters and hard to get into, I would go every week.

It is a little gem, and thankfully, I have the cookbook, so I can recreate some of their treats at home.

This week, I revisited the book, Buvette: The Pleasure of Good Food and will be posting recipes directly from the source.

Let's start w/ the Carottes Râpées.

A nice French style shredded carrot salad w/ a hint of cumin and raisins.
Jody uses a small garlic clove in her salad, but I felt the raw garlic was too overpowering for me, I like my carrot salad on the sweeter side.

4 large carrots, grated
a bunch of flat leaf parsley
2 tbsp fresh lemon juice
3 tablespoons olive oil
1 tbsp honey
sea salt, to taste
fresh ground pepper
pinch of cumin
handful of golden raisins
1 dash Dijon mustard (optional)
big handful of fresh cilantro

Use the sweetest, freshest carrots you can find. T'is the season now.

Grate them into a bowl and add in the rest of the ingredients. Taste and adjust seasonings.

This keeps well in the fridge for a few days, so you have an instant lunch!



Elizabeth Sahlman said...

Love a good french carrot salad. Celery root salad is my next favorite!

SEMS Library Lady said...

Did you use the mustard instead of cumin? Or should I just add some cumin to taste?

Stacey Snacks said...

SEMS lady,
Yes, a pinch of cumin is fine or not......I added mustard (changed the recipe to my liking).

Do your thing. :)


SEMSLibraryLady said...

Thanks! I'll try it both ways. I live on the edge like that. :)

Eileen said...

Looking forward to a week of recipes from Buvette. Why do I not have this cookbook?