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Savory Carrot Salad Recipe
Try this delicious carrot recipe with a difference. The spring onions and cream gives the carrots a nice taste. I find even the kids love the carrots cooked this way.
- 1 cup Spring Onions (finely chopped)
- 3 tbsp Margarine / Butter
- 3 cups Carrots (coarsely grated)
- 1/4 cup Cream
- 2 tbsp Parsley (chopped)
- 1/2 tsp Salt
Fry spring onions in the margarine or butter.
Add the carrots, parsley cream and salt.
Put lid on pot and cook until the carrots are done.
Stir occasionally.
Serve hot.
Today’s Featured Ingredient
Parsley
Parsley is a herb, a spice and a vegetable. It is in the carrot family.
It is native to the central Mediterranean region and naturalized elsewhere in Europe.
It is a biennial plant in temperate climates and annual in tropical climates. Parsley will flower in its second year. It is grown from seed and it takes about 4-6 weeks to germinate.
There are two groups of parsley used as a herb, the curly leaf (right in the picture above) and the flat leaf (Italian) parsley (left in the picture above). There is also a thick leaf parsley which resembles celery.
Curly parsley is used for garnish. Parsley is also used as a seasoning in stews, soups, meat and fish. Fresh parsley, wrapped in plastic, will keep in the fridge for up to a week.
Parsley has a lot of nutrients and contains vitamins A, B, C and K as well as mineral potassium, iron and copper.
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