by Jimmy Cocktail
18. January 2011 03:41
It was my friend Chef Phil Young that introduced me to a wonderful tool in the kitchen several years ago, a mandolin. It is essentially as flat board with a blade about half way down it that can be adjusted to varying thicknesses. What this allows you to do is to take any reasonably solid food object and shave it to a thickness of your liking. It is a tool that will make preparing these vegetables very easy and quite interesting. They are also something that you will find remarkably useful in other dishes as well.
Blanched Vegetables
2 large carrots, peeled
2 small zucchini
salt
Slice the carrots and zucchini lengthwise 1/8” thick. Add a pinch of salt to 2 quarts of water and bring to a boil. Drop the carrot slices in the water and boil for two minutes. Remove with a slotted spoon. In the same water, drop the zucchini slices in for one minutes and remove with a slotted spoon. Drain well and use as part of a recipe or as a side dish.
Subscribe