Sallat of Carrots
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Original RecipeA Sallat of Carrots (Directions for Health)Carrets boyled and eaten with vinegar, Oyle , and Pepper serve for a special good salad to stirre up appetite, and to purifie blood. 
Modern RedactionIngredients:
450g baby carrots Method:Clean the carrots by scrubbing with a brush and cut off their green tops. Put the water in a saucepan and add salt. Bring to the boil and add roughly-chopped chervil as well as the baby carrots. Cover the pot, reduce to a simmer and cook for about ten minutes or until the carrots are just tender. In a large bowl mix the vinegar, oil and pepper. Once the carrots are cooked, drain and toss them in the dressing to coat them thoroughly. Cover the bowl and mariande for at least an hour. Finally, was the parsley, snip off the stems. use the leaves to make a rosette arrangement in the centre of a large plate. Arrange the carrots around the leaves (so the wide part just overlap the parsley). Pour a little of the dressing on top and serve. |
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Other recipes with carrots and flat-leaf parsley as primary ingredients: Carrot Salad Tajin bei-Lham Soupe aux Lentilles et Legumes Chorba Carrot Cake Salat Tangiers Eritrean Vegetable Bowl White Cabbage Salad Sweet and Sour Goat Meat Casserole Glazed Carrots Carotae et pastinacae Moroccan Chickpea Soup Carrot and Coconut Bread Carrot Puree Timbales Carrot, Orange and Radish Salad Chocolate Carrot Cake Kenyan Beef Stew Carrot and Orange Soup Chizu Salad Sallat of Carrots Vegetable Cassoulet Algerian Shorba Aleecha Yataklete Kilkil Rindfleisch-streifen unk Karotten Marmalade-glazed Carrots Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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