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Berber Carrots     Veg   HT  ACC  Tunisian  30mins

Serves 4     Hot Vegetarian Vegetables Accompaniment Gluten Wheat Dairy free Eggless Tunisia Nth African North Africa

Ingredients
1 teasp Coriander Seeds
˝ teasp Caraway Seeds
1 tbsp Olive Oil
450g/1lb Carrots, thinly sliced
2 tbsp White Wine Vinegar
Salt

Instructions

1. Heat a dry frying pan until hot, add the coriander and caraway seeds and cook for 1 minute, shaking the pan from time to time, until fragrant.

2. Transfer the spices to a plate and allow to cool then crush to a powder using a mortar and pestle.

3. Heat the oil in the frying pan, add the carrots and sauté gently for about 10 minutes, turning occasionally, until lightly browned all over.

4. Add the ground spices and cook, stirring for 1-2 minutes.

5. Add the vinegar and salt and continue to cook for a further 5 minutes, stirring from time to time , until the carrots are tender. Serve hot or at room temperature.

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

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