Also from the cookbook is: Carottes au Carvi, Sliced Boiled Carrot Salad with Caraway Seeds
1 1/2 lbs carrots juice of 1-1 1/2 lemons 4 tbsp evoo salt & pepper 2 cloves crushed garlic 1 tsp caraway seeds
Boil the carrots until they are tender. Drain and slice them thickly. Dress with a mixture of lemon juice and oil, salt and pepper to taste, garlic, and caraway. Leave for at least an hour before serving. Variation: In Fez and Tangiers they used cumin instead of caraway, and also a little paprika.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
another one
Date: 2008-09-19 01:47 pm (UTC)1 1/2 lbs carrots
juice of 1-1 1/2 lemons
4 tbsp evoo
salt & pepper
2 cloves crushed garlic
1 tsp caraway seeds
Boil the carrots until they are tender. Drain and slice them thickly. Dress with a mixture of lemon juice and oil, salt and pepper to taste, garlic, and caraway. Leave for at least an hour before serving.
Variation: In Fez and Tangiers they used cumin instead of caraway, and also a little paprika.