CARROTS AND DAIKON RECIPES

Steps:

• Place carrots and daikon in a small airtight container. Combine sugar, 1 cup water, white vinegar, rice vinegar, and salt in a small saucepan. Bring to a simmer over medium. Simmer, stirring often, until sugar dissolves, about 1 minute. Pour over carrot mixture. Let cool to room temperature; cover and refrigerate until ready to use.

Steps:

• Preheat oven to 300°. Combine carrots, garlic, thyme, oil, and a large pinch of salt in a baking dish just large enough to hold carrots and oil snugly. Cover tightly with foil; bake until carrots are tender, 50–70 minutes. Remove foil and let carrots cool until just warm. If using right away, remove carrots from oil (otherwise keep submerged in oil while storing). Strain carrot oil through a fine-mesh sieve into an airtight container; discard solids.
• Whisk anchovies, pomegranate seeds, pomegranate juice, vinegar, and 2 Tbsp. reserved carrot oil in a small bowl to combine; season dressing with salt.
• Heat 1 Tbsp. reserved carrot oil in a large skillet, preferably cast iron, over medium-high (remaining oil can be stored airtight at room temperature). Cut carrots in half lengthwise. Cook carrots in skillet, turning occasionally, until warmed through and blackened in spots, about 5 minutes. Transfer to a cutting board and cut into 2"–3" lengths.
• Arrange carrots on a platter. Top with daikon and drizzle with dressing. Scatter celery leaves over.
• Do Ahead: Carrots can be baked 3 days ahead. Let cool; cover and chill.