Publican Barbecued Carrots
4
servings
Side Dish
Course
Print Recipe
Ingredients
Directions
Ingredients
1 gal
water
Jump
1 c
plus 1 tablespoon BBQ Rub
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¼ c
kosher salt
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1 lb
carrots, cleaned and halved
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1 tbsp
extra-virgin olive oil
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1 tsp
sea salt
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tsp
freshly squeezed lemon juice
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¼ c
pecans, coarsely chopped
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2
sprigs dill, torn
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1
batch Ranchovy Herb Dressing
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BBQ Rub
½ c
firmly packed dark brown sugar
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½ c
kosher salt
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¼ c
pimentón de la Vera (hot smoked Spanish paprika)
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1 tbsp
freshly ground black pepper
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1 tbsp
granulated garlic
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1 tbsp
onion granules
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tbsp
celery salt
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1 tbsp
ground cayenne pepper
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1 tbsp
ground cumin
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Ranchovy Herb Dressing
2 c
mayonnaise (we like Hellman’s/Best Foods)
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1 c
buttermilk
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1 tbsp
garlic powder
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1 tbsp
onion powder
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1 tbsp
Worcestershire sauce
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tsp
white vinegar
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tsp
Tabasco sauce
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1 tsp
Dijon mustard
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tsp
granulated sugar
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tsp
fish sauce
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1 tbsp
freshly squeezed lemon juice
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2 tbsp
chopped parsley
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1 tbsp
chopped chives
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1 ½ tsp
chopped tarragon
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tsp
chopped oregano
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Sea salt
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Freshly ground black pepper
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BBQ rub doesn’t need to stop at meat. Coat it on vegetables and serve with creamy dressing.

Directions

BBQ Rub
  1. Combine the brown sugar, salt, pimentón, pepper, granulated garlic, onion granules, celery salt, cayenne, and cumin in a bowl. Mix well.
Carrots
  1. In a large pot, combine the water with 1 cup of the BBQ Rub and the kosher salt. Bring to a boil, add the carrots, and cook until they’re just about fully cooked, about 5 minutes. Drain the carrots and set aside.
  2. Build a fire on one side of a charcoal grill and let it burn down to embers.
  3. Toss the blanched carrots with the remaining 1 tablespoon of BBQ Rub and the olive oil in a large bowl.
  4. Arrange the carrots on the grill over direct heat and cook, moving them around a bit, until they have some char marks and are finished, about 5 minutes.
  5. Pile the carrots on a serving plate, season with the sea salt, drizzle with the lemon juice, and garnish with the pecans and dill. Taste and add more salt or lemon juice, if needed. Dress the carrots with the Ranchovy Herb Dressing and serve.
Ranchovy Herb Dressing
  1. Whisk all the ingredients in a bowl and season with the salt and pepper. Taste and add more salt and pepper. Transfer the dressing to a glass container with a lid and refrigerate. The dressing will keep in the fridge for up to 1 week. Give the jar a good shake before using.

Reprinted from Cheers to the Publican, Repast and Present. Copyright © 2017 by Paul Kahan, Cosmo Goss and Rachel Holtzman. Published by Lorena Jones Books, an imprint of Penguin Random House, LLC.

Cheers to the Publican, Repast and Present

Paul Kahan, Cosmo Goss and Rachel Holtzman

Book Cover
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