Ingredients:
- 1 pound of baby carrots (cut and peeled)
- 1 head of garlic (mashed)
- 1 cup of fresh dill or parsley (chopped)
- Cooking oil
- Spices: salt and pepper
- [optional] 3 tablespoons of flour or baking powder
Preparation:
- Bring water to a boil in a pot. Add the baby carrots, and boil them for 7 minutes.
- Remove the carrots, and place in a colander to discard extra water. Leave there for 5-10 minutes. Further rub them with a paper towel to remove extra water (it tends to be unruly and jumpy when in contact with the heated oil following soon).
- Optional: if you want a nice crunchier crust, coat the baby carrots with flour or baking powder.
- In a frying pan, heat some cooking oil (use high heat).
- Carefully add the baby carrots, and fry for about 7 minutes.
- Add the mashed garlic, the chopped dill or parsley, and the spices. Fry for another 15-20 seconds.
- Remove the baby carrots from the pan, and place them on a paper towel to help remove extra cooking oil.
- Serve as soon as possible (or the crust might soften up).
No comments:
Post a Comment