Carrot Salad with Saffron and Orange
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g carrot (s), peeled, cut into approx. 1/2 cm thick slices
- 3 tablespoon olive oil
- 0.25 teaspoon ¼ saffron threads soaked in hot water
- 0.5 ½ bunch parsley, smooth, leaves torn off
- 1 orange (s), juice it
- 1 tablespoon vinegar, orange vinegar (alternatively: white balsamic vinegar + teaspoon orange zest)
- 1 teaspoon sugar, brown
- 100 ml vegetable stock
- salt and pepper
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Fry the carrots in 2 tablespoons of olive oil while stirring for about 1 minute. Add saffron, stir well. Deglaze with the stock and season with salt, pepper, cayenne pepper and sugar. Cover and cook the vegetables over low heat for about 5 - 10 minutes (depending on how firm they should be).
- Transfer the carrots to a bowl and let cool down a little.
- Add the rest of the olive oil, parsley, orange juice and orange vinegar and mix well.
- Let it steep a little and season again to taste.
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