in Recipes

Carrot salad with plums and pine nuts

updated

Spread the love

Ingredients for 6 servings:

  • 150 g prunes, soft
  • 2 bunch carrots
  • 5 tbsp pine nuts
  • 200 ml orange juice
  • salt and pepper
  • some cumin
  • Parsley
  • olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the carrots and slice them into thin strips. Cut the dried plums into small pieces. Roast the pine nuts in a pan without oil and remove them. Heat the oil in a pan and fry the carrots for about 3 minutes. Then briefly add the plums, deglaze with orange juice, and simmer for 5 minutes. Season and add the pine nuts, then let cool.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Arabic herb omelet

The best ice cream confectionery