Leeks can be very expensive, even when they're in season, so this carrot version of a classic French dish, leeks vinaigrette, is a much more affordable option
1 tsp fennel seeds
3 bunches small Dutch carrots (about 20 in total), scrubbed and trimmed (see tip, above)
1 eschallot, finely minced
1 garlic clove, finely minced
2 tsp Dijon mustard
1½ tbsp white wine vinegar
1 tsp caster sugar
1 /3 cup extra virgin olive oil
2 tsp finely chopped parsley
1. Make a vinaigrette by lightly toasting the fennel seeds in a small saucepan until fragrant, about 1 minute. Remove pan from heat and add the eschallot, garlic, mustard, sugar and vinegar, then slowly drizzle in the oil while whisking to emulsify.
2. Bring a large saucepan of salted water to the boil and boil the carrots for 4 minutes. Drain and transfer the hot carrots to a serving dish. Pour the vinaigrette over the carrots and allow to stand for 10 minutes while they cool and absorb the vinaigrette. Scatter with parsley and serve.
Adam's tip To clean Dutch carrots, I trim away most of the long green stems, leaving a little bit on for presentation. Then I scrape them with the back of a knife instead of peeling, and remove any dirt from the base of the stem using a skewer under running water
This recipe goes with Adam Liaw's Chicken and broccoli linguine