2 large carrots
2 tablespoons finely chopped onion
1 clove garlic, minced
2 tablespoons dry white table wine
1 tablespoon white wine vinegar
1 teaspoon dry cilantro
1 teaspoon dry parsley flakes
1 teaspoon ground cumin powder
METHOD
Peel
the carrots and cut into four-inch lengths. Slice length-wise on the smallest
opening of a guillotine, being careful with your fingers. Use the holder to
slice them, and turn them around after several slices to keep the slices even.
Steam the sliced carrots for 4 to 5 minutes, run cold water over them to stop
the cooking process and drain.
In
a medium bowl, mix the onion, garlic, wine, vinegar, cilantro, parsley and
cumin. Add the carrot slices and mix to coat. Chill in the refrigerator for at
least 3 hours, drain and serve.Will provide 2 servings.
Adapted from a recipe in Gourmet magazine and from Marrakesh in Philadelphia
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