Marrakesh Carrots Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
500 gram: Whole baby carrots, washed
1 tbsp: Finely chopped preserved,
1 tbsp: Lemon juice,
-ginger,
3 tbsp: Olive oil,
1/4 tsp: Cinnamon,
1 tsp: Salt,
1/4 tsp: Nutmeg,
Directions:
The seasoning used on these carrots would also be delicious with
broccoli, asparagus or beans.
Place the carrots in a pot of cold water over a medium heat and bring
to a boil. Cook until soft but not mushy, for about 10 minutes. Drain
and cool under cold running water.
Meanwhile, place the lemon juice in a medium bowl. Whisk in the olive
oil to make a vinaigrette. Whisk in the ginger, salt, cinnamon and
nut- meg. Add carrots to the vinaigrette and toss. Season with
additional salt or spices to taste. Serves 6.
Source from luhu.jp
broccoli, asparagus or beans.
Place the carrots in a pot of cold water over a medium heat and bring
to a boil. Cook until soft but not mushy, for about 10 minutes. Drain
and cool under cold running water.
Meanwhile, place the lemon juice in a medium bowl. Whisk in the olive
oil to make a vinaigrette. Whisk in the ginger, salt, cinnamon and
nut- meg. Add carrots to the vinaigrette and toss. Season with
additional salt or spices to taste. Serves 6.
Source from luhu.jp