Carrots and Almonds

The Washington Post, March 28, 2007

• • Cuisine: Mediterranean
• • Course: Side Dish
• • Features: Fast, Healthy, Holiday, Kid-Friendly (Passover)

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).

71 calories, 7g fat, 1g saturated fat, n/a cholesterol, 28mg sodium, 2g carbohydrates, 1g dietary fiber, n/a sugar, 1g protein.