Spicy Carrots with Garlic and Harissa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g carrot (s), sliced
- 1 teaspoon spice paste (harissa)
- 3 clove (s) garlic, very finely chopped
- 1 teaspoon coriander, ground or ground
- 4 tablespoon olive oil
- 3 tablespoon lemon juice
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Boil the sliced carrots in plenty of water with a little salt for about 10 minutes, then drain. Mix the harissa with 80 ml of water or cooking liquid.
- Fry the finely chopped garlic in the heated olive oil and then pour the coriander over it. Let it put on a little and deglaze with the liquefied harissa. Add the lemon juice and sugar. Let this brew simmer for approx. 3-4 minutes, season to taste and, if necessary, season with harissa.
- Pour over the carrots and simmer for another 5 minutes so that the carrots can absorb the liquid.
- Serve sprinkled with fresh parsley and coriander.
- Can be eaten warm or cold (stir carefully from time to time during the cooling phase). Is particularly tasty when cold.
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