If you’re eating from the new Crossroads cookbook by acclaimed chef Tal Ronnen, you’re eating some of the best, most inventive, freshest and satisfying vegan food on the planet. And this recipe for chili-laced carrots is especially tantalizing.
This recipe has sentimental meaning for me — it is an ode to my childhood nanny, Sol. Both of my parents worked full time, so for the first eight years of my life, my sisters and I were like Sol’s adopted children. Sol came to Israel from Morocco in the mid-1950s, and years later, thankfully, she found her way to the Ronnen household. Her cooking was so different from the food we knew. Sol’s was laced with chilies and spices, and her carrot salad was a mainstay on the table.
She made this dish with sliced carrots and a type of chili pepper that, sadly, isn’t available outside Israel. So I restructured her killer recipe using whole rainbow carrots and guajillo chilies.