This is a smart way to fill up on flavorful low-calorie dish before hitting the main meal. To peel carrots efficiently, lay each carrot on a cutting board, start at the center, and peel to the end, turning the carrot until you've peeled one half. Then flip the carrot and peel the other side.
Ingredients:
1 pound carrots, peeled and cut into 1/4 inch thick slices on the bias (about 2 ½ cups)
½ cup fresh parsley leaves, roughly chopped
1 scallion, green and white parts thinly sliced
1 tablespoon thinly sliced mint leaves (optional)
juice of 1 lemon
1 tablespoon olive oil
1 teaspoon honey
½ teaspoon kosher salt
big pinch of ground cinnamon
big pinch of ground cumin
pinch of red pepper flakes
Directions:
Bring a pot of salted water to a boil. Add the carrots, return to a boil, and cook until the rawness is gone and the carrots are still firm, 2 to 3 minutes. Drain the carrots.
Meanwhile, in a bowl, combine the parsley, scallion, mint, lemon juice, olive oil, honey, salt, cinnamon, cumin and red pepper flakes. Pour the marinade over the cooked carrots and stir to coat. The carrots will soak up the liquid as they sit. Serve at room temperature or chilled.
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