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This delicious Moroccan carrot
receipt to cumin, takes the place of olives for the
cocktail. Better after 2 days of fridge.
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Carrots with cumin
1 large bowl
Ingredients : 1,1lb of carrots,
2 dessertspoons of paprika, 1 clove of garlic, 2 dessertspoons
of caraway, 2 dessertspoons of chopped leafs of coriander,
2 + 1 tablespoons of olive oil, 1 juice of orange, salt and
black pepper.
Peel carrots, and cut in slice.
In a pan, fall 2 cups of salted water,
the carrots, 2 dessertspoons of olive oil, the clove of garlic
crushed, and the paprika. Bing to the boil, then lower fire
and continue cooking during 25 minutes, add the orange juice,
and continue cooking still 5 to 10 minutes.
Drain carrots, place them in a salad
bowl, then mix to them with cumin the coriander and the last
spoon of oil. Add salt and pepper.
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