Recipe By :"The Book of North African Cooking" by Lesley Mackley
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1 pound carrots
2 teaspoons honey
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice -- about 1/2 lemon
1 tablespoon rose water
1/3 cup raisins -- 1
1/2 teaspoon ground cinnamon
salt and freshly ground pepper
3 ounces sliced almonds -- (3/4 cup)
Peel and trim the carrots and grate coarsely into a bowl.
Stir in the honey, olive oil, lemon juice, rosewater, raisins and ground cinnamon. Season with salt and pepper and mix well.
Leave at room temperature 1 hour for the flavors to blend together. Stir in the sliced almonds and transfer to a serving dish.
Makes 4 servings.
Cuisine:
"MidEastern"
S(MC format by Chupa Babi):
"Feb 2009"
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Per Serving (excluding unknown items): 307 Calories; 22g Fat (59.2% calories from fat); 6g Protein; 28g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain(Starch) ; 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates.
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