braised
Carrots served with Grilled Haloumi & Roasted Red Capsicum
Sweet and Sour Braised Carrots
Bunch of baby carrots with the tops
thoroughly washed and trimmed to 1cm
2 tablespoons of olive oil
Salt and pepper
¼ cup fresh orange juice
1/8 cup fresh lemon juice
Arrange the carrots in a heavy casserole
dish that can be used on the stove
Add olive oil, sprinkle of salt and pepper
and just enough water to cover the
carrots.
Simmer on a low heat until the carrots are
tender, approximately 30 minutes
Add the orange and lemon juice and
simmer further for 5 minutes
Remove off the heat and swirl in the
butter
Sprinkle with fresh coriander if desired
and pepper
Serve warm with roasted red capsicum and
grilled haloumi cheese
OTHER RECIPES
Braised Ham with Sticky Rice
Braised Egg with spicy noodles and pork
Miso Braised Tofu
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