medtran49
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For 2 servings
INGREDIENTS
1/3 pound carrots, peeled and sliced in thick sticks
1 large garlic clove, peeled and microplaned or very finely chopped
1-1/2 Tbsp EVOO
1-1/2 Tbsp lemon or orange juice
Rounded 1/4 tsp ground cumin
Small pinch of ground sumac
Rounded 1/4 tsp ground coriander
Salt and black pepper to taste
3 Tbsp Dukkah or chopped and toasted pistachios for garnish
Recipe - Pistachio Dukkah
DIRECTIONS
Steam carrots until tender.
Place garlic and EVOO in a small skillet over low heat until oil is very warm. Remove from heat and set aside.
Add remaining ingredients, except garnish, to a container large enough to hold the carrots. Mix to combine, then add oil and garlic. Mix. Add carrots and gently turn to coat. Let sit at room temperature for an hour. Top with dukkah and serve.
Leftovers may be refrigerated, but allow to come to room temperature before serving.
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