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Home » Farm to Kitchen, Side Dishes

Carrot Salad

By Helen Brody (January 25, 2014)

Farms at winter farmers’ markets often sell carrots in bulk. They hold up well in refrgerator for at least a month. This recipe can be made ahead in quantity and served warm or room temperature as a side dish. Sprinkling with parsley, not only adds color but adds a bit of texture as well.

2 pounds carrots, peeled and trimmed, salted
1 clove garlic, finely minced
1 1/2 teaspoons ground cinnamon1-2014-01-20 09.47.06
1 1/2 teaspoons ground cumin
1 1/2 teaspoons spicy paprika
1/2 teaspoon ginger
juice of one lemon (approximately 2 tablespoons)
2 teaspoons honey
salt and white pepper to taste
1/4 cup olive oil
chopped parsley

1. Wash and peel whole carrots and boil in lightly salted water with a touch of sugar until carrots are barely tender and drain.

2.    Slice carrots into 1/2 inch slices

3.    Combine the garlic and spices with the lemon juice, honey, salt and pepper. Whisk in olive oil and taste for seasoning. Pour over warm carrot slices and let set for at least an hour before using or chilling for future use.

4.    Sprinkle with chopped parsley just before serving.


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