Carrots and Almonds
The Washington Post, March 28, 2007
- Cuisine: Mediterranean
- Course: Side Dish
- Features: Fast, Healthy, Holiday (Passover), Kid-Friendly
Summary:
A nice, light Sephardic side dish that writer Marge Piercy likes to serve at Passover.
10 servings
Ingredients:
- 1 to 2 tablespoon olive oil
- 1/2 to 1 cup sliced almonds
- 10 medium carrots, peeled and cut into 1/2-inch slices
- 1/4 cup fruit juice, such as orange, pomegranate or apple
- 1 tablespoon freshly squeezed lemon juice
- 1 to 2 tablespoon finely chopped chives
- Pinch freshly grated nutmeg
- Salt
Directions:
Heat a tablespoon of the oil in a large skillet over medium-low heat. Add the almonds and cook for 1 to 2 minutes, stirring, until they are warmed through. Transfer to a plate and set aside.
Add oil to the skillet as necessary. Add the carrots and cook for 12 to 15 minutes, stirring occasionally. Add the fruit juice, stirring to combine; it will be absorbed quickly by the carrots. Add the sauteed almonds, lemon juice, chives, nutmeg and salt to taste. Cook, stirring, for 1 minute. Serve hot.
Recipe Source:
Adapted from her book "Pesach for the Rest of Us" (Schocken, 2007).
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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(Renee Comet)
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