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SubscribeCarrot Salad Re-Make
I am notorious for taking a recipe and changing a few of the ingredients. My mother used to do this, too; she taught me to read cookbooks for ideas, not necessarily following every detail of the recipe.
On Friday, I took Ilana-Davita’s carrot salad recipe and adjusted it slightly for my needs.
2 or 3 cloves garlic 1 tsp ground cumin 1 tsp coriander 1 tbsp olive oil 1 tbsp lemon juice salt and pepper Peel, steam, slice the carrots into little circles. Crush the garlic and mix it in a saucepan with the ground cumin, coriander, oil, salt and pepper. Warm the saucepan, add the carrots and one tsp of the water the carrots cooked in. Cook for 10 minutes, stirring regularly. Add the lemon juice and cook an additional 5 minutes. Chill at least one hour. I garnished it with fresh parsley (Ilana-Davita suggested cilantro, but I prefer parsley, which I grow in my garden). And here's the result on my Friday night table:
Due to being in a rush, I did less than the original, which said:
500 gr/1.1 lb peeled, sliced and steamed carrots
I didn't change this. I used 2 small cloves. Since I was using fewer carrots, my salad came out garlicky. Not a problem for the adults I was serving. The kids didn't touch this salad.
This stayed in the recipe.
The original recipe called for paprika. I don't care much for paprika.
A little less olive oil due to fewer carrots
Beautiful!
And I have the same tablecloth–I love it!
Nice photo.
I had already slightly altered the originqal recipe myself, something my own mother also taught me! That one used ordinary oil and vinegar. I much prefer olive oil and lemon.
I take it you enjoyed it.
Baila, glad you liked it.
Ilana-Davita, it was gobbled up. No sign of leftovers.
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I learned this one from a Moroccan neighbor and cilantro adds alot of flavor to it. Used to make it often.
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