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Jordin Wilson
Steamed carrot with warm cumin dressing
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Ingredients
Directions
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Peel the carrots or winter carrots and cut into pieces of two cm.
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Divide the carrot pieces in a steam basket and steam them in a steamer or in a pan over a layer of boiling water for 15 minutes until al dente.
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Heat 1 tablespoon of olive oil in a saucepan and gently fry the pressed garlic.
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Stir in the ground cumin and cook for 1 minute on a very low heat.
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Remove the pan from the heat and stir in 1 to 1.5 tablespoon of lemon juice with some salt and freshly ground black pepper.
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Add another 2 tablespoons of olive oil and beat everything into a dressing.
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Drain the cooked carrot cubes and transfer them to a bowl.
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Spoon the dressing over it and sprinkle over the finely chopped parsley.
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Delicious with fried fish.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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