3 medium carrots (12 ounces), trimmed and peeled
2 medium potatoes (8 ounces), preferably Yukon Gold, peeled
1/4 cup olive oil
1 shallot, halved and sliced thin (1/4 cup)
1 Tablespoon minced fresh thyme, divided
4 juniper berries, crushed fine
1 Tablespoon white wine vinegar
1/2 teaspoon kosher salt
freshly ground black pepper, to taste
Arrange a saucepan and steamer basket over simmering water. Cut the carrots and potatoes into similarly sized pieces so that they will cook evenly. Transfer to steamer basket; cover and cook until the tip of a knife will pierce the centers with ease, about 20 minutes. Meanwhile, heat the olive oil over medium heat. Add the shallots, half of the thyme and the juniper berries. (This will seem like too much oil but in the end it will be used to dress the carrots and potatoes.) Cook slowly, stirring often, until the shallots are very soft and golden, about 15 minutes. Set aside but keep warm. When the carrots and potatoes are cooked through, transfer them to a mixing bowl. Sprinkle with the vinegar and season with the salt and pepper. Use a potato masher or large fork to smash the vegetables into a rough texture that still shows some lumps of orange and white (the "calico" in the name). Taste this mixture for salt and pepper. Adjust if necessary. Stir the remaining thyme into the cooked shallot mixture and pour the dressing over the carrots and potatoes. Mix thoroughly but lightly, again to preserve the separate orange and white colors. Serve hot. Makes 4 servings.
