Savory Carrot Salad Recipe
- 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 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.