Tuesday, February 21, 2012

Carrots and Almonds QED



There are times, we need a simple side dish, to set off heavier main dishes.  I find, other than green dishes, like broccoli, brussels sprouts, and green beans, carrots work.


Carrots and Almonds


Ingredients:


6 carrots, peeled and cut into thin pieces about an inch in length
1/2 cup almonds
1 teaspoon lemon juice
1/2 teaspoon fresh ginger
1 teaspoon sugar


Method:


Cook carrots in a large pot of water until tender, about 10 minutes.
While carrots are cooking, mix together, lemon juice, ginger and sugar.
Drain carrots and mix with lemon juice combo.


You are done and ready to serve.  Presto. QED_ Quick, Easy Delicious


Real Food Wednesdays    Allergy Free Wednesdays     Pennywise Platter

5 comments:

  1. Hi Bizzy
    I am happy to pass on the "Liebster award" to your wonderful blog!
    Please do take out time to stop by and collect your award.
    See you here - http://winnish.blogspot.com/2012/02/blog-post_21.html?utm_source=BP_recent

    (This part of the post is in English)

    Winnie

    ReplyDelete
  2. Simple yet tasty looking side dish!

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  3. Nuts and veggies really do go together, don't they.

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  4. What a fun easy dish! Thanks for sharing this at allergy-free wednesdays. Hope to see you again next week!

    ReplyDelete

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