string bean sashimi

I have a big bag of delicious organic carrots. And I am enjoying my new carrot peeler. I created ribbons of carrot peel and wrapped them around small bunches of blanched string beans. Vegetables for breakfast: what a gift.


serves 2


10 ounces haricots verts (thin string beans)

1 large carrot

pinch of coarse sea salt

4 Tablespoons hummus, optional

Process  Wash the string beans and carrot well. Trim the string beans if desired (I like to leave the end “strings” on) and peel the outer layer of carrot skin. Bring a medium sized pot of water to a boil. Add a pinch of sea salt. When the water is rapidly boiling, add the string beans. When they float to the surface of the water, and become a more vivid shade of green, remove them with a wire mesh skimmer or a slotted spoon. It should take about 2-3 minutes to cook them. Allow them to cool.

Use a peeler to peel the carrot. If you  peel it on one side, you will get wider “ribbons”. Set them aside.


Assemble the sashimi:
On a wood cutting board lay out a carrot ribbon. Bunch together about 7 string beans and place them perpendicular to the carrot ribbon.


Tie the carrot ribbon around the mound of string beans.


Repeat this until the string beans and carrot ribbons are all wrapped.  Arrange on a plate and add a dollop of hummus if desired.


©Nancy Wolfson-Moche 2013