Cooked Carrots' Salad
Cooked Carrots' Salad Recipe from Tunisia with Parsley, Garlic, and Cumin
Introduction
Cooked Carrots' Salad is a delicious and healthy dish that is perfect for any occasion. This recipe is easy to make and can be customized to suit your taste preferences. With the perfect balance of flavors and textures, this salad is sure to be a hit with your family and friends.
History
The origins of Cooked Carrots' Salad can be traced back to Middle Eastern cuisine, where carrots are a staple ingredient in many dishes. This recipe has been passed down through generations and has evolved over time to include a variety of ingredients and flavors.
Ingredients
- 10 large carrots (approximately 1 kg)
- 8 stalks of parsley (or more if desired), chopped
- 8 cloves of garlic, finely chopped
- 1 tsp cumin
- 0.5 tsp salt
- 5 tsp oil (or less)
- 5 tsp fresh lemon juice
- 0.5 tsp ground cayenne pepper (hot red pepper)*
How to prepare
- Wash and cook the carrots in salted water for approximately 30 minutes over medium heat.
- Peel and slice the carrots into rounds, then place them in a wide bowl.
- Add chopped parsley and garlic to the carrots.
- In the same bowl, add cumin, salt, lemon juice, oil, and cayenne pepper. Mix all the ingredients well.
- Serve the dish cold, garnished with chopped parsley.
- Alternatively, you can make this recipe using beets instead of carrots. In that case, substitute onion for garlic and use 0.25 tsp of sugar instead of cayenne pepper.
Variations
- You can customize this recipe by adding ingredients such as chickpeas, feta cheese, or nuts for added flavor and texture. You can also experiment with different herbs and spices to create a unique version of this salad.
Cooking Tips & Tricks
Be sure to cook the carrots until they are tender but still slightly firm to the touch.
- You can adjust the amount of garlic, cumin, and cayenne pepper to suit your taste preferences.
- For a sweeter version of this salad, you can substitute beets for carrots and use sugar instead of cayenne pepper.
Serving Suggestions
This salad can be served as a side dish or as a light meal on its own. It pairs well with grilled chicken or fish, and can also be enjoyed with a side of hummus and pita bread.
Cooking Techniques
The key to making this salad is to cook the carrots until they are tender but still slightly firm. Be sure to mix all the ingredients well to ensure that the flavors are evenly distributed.
Ingredient Substitutions
If you don't have all the ingredients on hand, you can substitute parsley with cilantro or mint, and cumin with coriander or paprika. You can also use lime juice instead of lemon juice for a slightly different flavor.
Make Ahead Tips
You can prepare this salad in advance and store it in the refrigerator for up to 2 days. Just be sure to mix all the ingredients well before serving.
Presentation Ideas
To make this salad more visually appealing, you can garnish it with additional chopped parsley or a sprinkle of paprika. You can also serve it in a decorative bowl or on a bed of lettuce for a more elegant presentation.
Pairing Recommendations
This salad pairs well with a variety of dishes, including grilled meats, seafood, and vegetarian entrees. It also goes well with a glass of white wine or a refreshing iced tea.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few seconds or enjoy it cold.
Nutrition Information
Calories per serving
Each serving of Cooked Carrots' Salad contains approximately 150 calories, making it a light and nutritious option for a meal or snack.
Carbohydrates
Carrots are a good source of carbohydrates, providing energy for your body. This salad is a great way to incorporate healthy carbohydrates into your diet.
Fats
This salad is low in fat, making it a healthy option for those looking to maintain a balanced diet.
Proteins
While this salad is not a significant source of protein, you can add protein-rich ingredients such as chickpeas or grilled chicken to make it a more substantial meal.
Vitamins and minerals
Carrots are rich in vitamins A and C, as well as potassium and fiber. This salad is a great way to get your daily dose of essential vitamins and minerals.
Alergens
This recipe is free of common allergens such as nuts, dairy, and gluten. However, be sure to check the ingredients for any potential allergens before preparing this dish.
Summary
Cooked Carrots' Salad is a healthy and delicious dish that is low in fat and calories. It is a great source of vitamins and minerals, making it a nutritious addition to any meal.
Summary
Cooked Carrots' Salad is a simple and flavorful dish that is perfect for any occasion. With its fresh ingredients and vibrant flavors, this salad is sure to become a favorite in your household. Enjoy it as a side dish or a light meal, and savor the delicious combination of carrots, parsley, and spices.
How did I get this recipe?
I remember the sense of anticipation I felt when I first saw this recipe for Cooked Carrots' Salad. The vibrant colors of the carrots, the fresh herbs, and the tangy dressing all came together to create a dish that looked both beautiful and delicious. I knew I had to try making it myself.
I first came across the recipe during a visit to my dear friend Martha's house. Martha was an exceptional cook, and she always had a new recipe to share with me whenever I came to visit. On this particular day, she had prepared a feast for lunch, and the Cooked Carrots' Salad was one of the dishes she had made. As soon as I took my first bite, I was hooked. The flavors were so bright and refreshing, and I couldn't get enough of it.
I asked Martha for the recipe, and she gladly shared it with me. As she walked me through the steps of making the salad, I could see the passion and love she had for cooking shining through. She told me that she had learned this recipe from her grandmother, who had passed it down to her. It was a family favorite that had been enjoyed for generations.
I left Martha's house that day with a full belly and a heart full of gratitude. I couldn't wait to try making the Cooked Carrots' Salad in my own kitchen. I gathered all the ingredients I needed and set to work.
I peeled and chopped the carrots, being careful to make them all the same size so that they would cook evenly. I boiled them until they were just tender, then drained them and let them cool. Meanwhile, I chopped up some fresh parsley and dill, and mixed up the dressing with olive oil, lemon juice, garlic, and a touch of honey for sweetness.
Once everything was ready, I tossed the carrots with the herbs and dressing, making sure each piece was coated evenly. I took a taste, and it was just as delicious as I remembered. I knew then that this recipe would become a staple in my kitchen.
Over the years, I have made the Cooked Carrots' Salad countless times for family gatherings, potlucks, and dinner parties. It never fails to impress, and I always get requests for the recipe. I love sharing it with others, just as Martha shared it with me all those years ago.
As I reflect on the journey I have taken with this recipe, I am reminded of all the other recipes I have collected over the years. Each one holds a special place in my heart, a memory of the person who shared it with me or the place where I first tasted it.
Cooking has always been a way for me to connect with others, to show love and care through the food I prepare. I am grateful for all the recipes I have learned and for the joy they have brought to my life. And as I sit down to enjoy a bowl of Cooked Carrots' Salad, I am filled with gratitude for the simple pleasures that cooking can bring.