Shredded Carrots with Dried Fruit
By Chef Damien
Rate this recipe
4.4/5
(39 Votes)
Ingredients
- About 1 lb of carrots
- Fresh herbs
- 4 tablespoons of a mixture of dried fruits and seeds: raisins, poppy, sesame, sunflower seeds, ...
- Sauce: 3 tablespoons olive oil
- Juice of one orange
- 2 tablespoons sherry vinegar
- 1 large pinch of salt
Details
Servings 4
Level of difficulty Easy
Preparation time 10mins
Cost Budget Friendly
Preparation
Step 1
- Cut the ends and peel the carrots.
- Wash the carrots with cold water
- then grate
Step 2
- Add the dried fruit mix in your carrots.
Step 3
- Make the sauce by mixing all ingredients.
- Add the sauce with carrots and mix well.
Step 4
Garnish with fresh herbs and serve immediately.
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Chef Tips and Tricks
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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