Moroccan Cooked Carrot Salad
Courtesy of EnLITEned Kosher Cooking
Serve With:
This tastes great and is a bit crispy too.
Servings: 6
This tastes great and is a bit crispy too.
Prep Time: 5 Min.
Cook Time: 20 Min.
Chill Time: 2 Hrs.
What you need:
* 3 large carrots, peeled and halved
* 2 cloves garlic, peeled and diced
* 1 Tbsp. olive oil
* 2 Tbsp. lemon juice
* salt and paprika, to taste
* Garnish: chopped fresh parsley (optional)
* 2 cloves garlic, peeled and diced
* 1 Tbsp. olive oil
* 2 Tbsp. lemon juice
* salt and paprika, to taste
* Garnish: chopped fresh parsley (optional)
What to do:
1. Place carrots and garlic in a small saucepan over medium heat, cover with water and cook until soft, about 20 min. Drain carrots and cut into slices. (For a more decorative look, use a knife with a serrated edge.)
2. Combine remaining ingredients and toss together with carrots. For best flavor, leave in refrigerator a few hours before serving. If desired, garnish with fresh parsley before serving.
Serving size: (cup) 1/2
Exchanges: Vegetable 1/2
Excerpt from EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers. For more info contact www.feldheim.com. For more info on diabetes contact www.jewishdiabetes.org.
2. Combine remaining ingredients and toss together with carrots. For best flavor, leave in refrigerator a few hours before serving. If desired, garnish with fresh parsley before serving.
Serving size: (cup) 1/2
Exchanges: Vegetable 1/2
Excerpt from EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers. For more info contact www.feldheim.com. For more info on diabetes contact www.jewishdiabetes.org.
Nutritional information:
Calories: 34; Calories From Fat: 16; Total Fat: 2g; Total Carbs: 4g; Fiber: 1g; Sodium: 195mg;