Description
Bright spring dish for a meatless diet and not only. Easy to make, but impressive to look at.
Ingredients
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Carrots
2 piece
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Sunflower oil
1 Tbsp
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Honey
1 Tbsp
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Lemon juice
1 tsp
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Cilantro
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Almonds
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Salt
Cooking
Carrots wash, peel. In a bowl pour some quantity of cold water. Using peelers cut the carrots into thin, long strips and dip them in the prepared cold water for a few minutes.
Then throw the carrots in a colander, then dry on paper towel and cut with a knife into strips about the same width (like fettuccine pasta).
Again wet carrot paper towel to remove excess moisture.
In a pan heat sunflower oil TM Oleina. Spread on a pan a carrot "fettuccine", add lemon juice and salt to taste. Cook, stirring, just 1-2 minutes.
Add the honey and cook a few more minutes. Ready carrot "fettuccine" is still crisp, but they certainly can be rolled into a spiral.
Serve the dish immediately, sprinkled with almond petals and coriander.
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