Max’s Oyster Bar Pickled Carrots – another recipe I snagged from a local restaurant. Max’s Oyster Bar used to serve these carrots as an amuse-bouche, a small bite sent out from the kitchen to wake up our palates before we evened ordered our meals. Such a treat.
I asked for the recipe, and the waiter returned with a little slip of paper that looked like it had been Xeroxed over and over again. Clearly, I wasn’t the first to ask for the recipe, and they were ready – there was probably a basket near the wait station filled with stacks of these slips of paper with the recipe.
This is a typical quick pickle – tart, sweet, hot, and fresh. The carrots are soaked in a vinegar and brown sugar brine for a few hours, then tossed with horseradish and showered with parsley right before serving.
Max’s Oyster Bar Pickled Carrots are on rotation at my house when we have guests. If you come to visit (or if you visit the restaurant), you won’t have to ask for the recipe, because you already have it right here. How cool is that?
Max’s Oyster Bar Pickled Carrots
Ingredients
- 1 pound carrots
- 2 cups white vinegar
- ½ cup brown sugar
- 2 t salt
- 1 T grapeseed oil
- fresh curly parsley (for garnish)
- 1 T prepared horseradish
Instructions
- Mise en place – Trim, peel, and slice the carrots into 4-inch sticks.
- Make the pickling liquid – Bring the vinegar, brown sugar, and salt to a boil. Take off the heat and allow the brine to cool a bit.
- Marinate the carrots – Pour the pickling liquid over the carrot sticks, and marinate for at least three hours. Drain and stash in the fridge until ready to serve.
- Garnish and serve – Mince the parsley leaves, enough to yield ¼ cup. Toss the drained carrot sticks with 1 T grapeseed oil and 1 T prepared horseradish. Sprinkle the minced parsley over the dressed carrots.
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