I love carrots – for their taste and for the color they add to my plate – but they are high in sugars and that’s why I use them sparingly.
Carrots are also rich in antioxidants, dietary fiber, minerals, and β-carotene (that our body metabolizes into Vitamin A) and therefore important in our diet.
Nowadays carrots of different colors are available, so have fun using more than one variety.
Ingredients:
(serves 4 people) Sp V B Gf Ef Df
6 organic carrots
3 Tbsp. of Evoo
1 lemon
½ cup of raisins
¼ cup roasted pine nuts
Salt
Pepper
a few curls of lemon rind
Soak the raisins in a cup of warm water for 15 minutes. Meanwhile, wash and peel the carrots with a potato peeler, cut them into big pieces and julienne them.
Roast the pine nuts in a small pan and set aside.
Squeeze the lemon, mix it with Evoo, salt and pepper.
Drain the raisins, pat them dry with a paper towel, and add them to the carrots, together with the roasted pine nuts. Pour the dressing on the carrots, and toss, Garnish with a few rinds of lemon rind and serve.