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Carrot salad with pumpkin seeds

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Ingredients for 2 servings:

  • 5 large carrots
  • 3 shallots
  • 3 tbsp honey
  • 3 tbsp balsamic vinegar
  • 1 small bunch of parsley
  • 1 handful of pumpkin seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

caramelized carrots

Thinly slice the carrots using a grater. Slice the shallots into strips and fry in a pan with a little oil until translucent, then add the carrot slices. Fry the carrots and shallots over high heat for about 3 minutes. Add the honey and fry in the pan over medium heat for another 5 minutes. Deglaze everything with vinegar and transfer to a bowl, season with salt and pepper, and let cool. Roast the pumpkin seeds in a pan without oil. Add the pumpkin seeds and chopped parsley to the carrots, and season again with salt and pepper if desired.

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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.

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