Carrot and Ginger with Roasted Peanuts and Coriander

Winter is now firmly here and, as ever, the table at home has become hugely dominated with Stews and hearty British grub. I love this time of year, in the run up to Christmas, when i have an excuse to go with my natural impulse, that it is a lot better to have an overly stocked fridge then an understocked one. On my last trip to the shops, this approach meant I rather overdid it and as a result have has to be a busier then ever bee to keep up with the mountain of progressively decaying raw ingredients. This is one of the recipes from earlier in the week, whilst the carrots were still orange.
Its something a bit more fresh and light to add to the table. Delicious with served with a bowl of Noodles or with Lemon and Chive Lentils.
  • 3 large Carrots, grated
  • 1 clove of minced Garlic
  • 1/2 tsp finely grated Ginger
  • 1 tbs Extra Virgin Olive Oil
  • Juice of 1/2 Lemon
  • a scattering of Coriander Leaves
  • a handful of roasted Peanuts, chopped
  • Salt and Pepper
Fry the garlic in half the extra virgin olive oil
Add the garlic, ginger, lemon and remaining olive oil to a bowl, season with salt and pepper, and mix.
Add the carrots and a few coriander to the bowl and toss in the dressing.
Chop the peanuts with a sharp knife or use a tea towel and a heavy implement to bash them.
Scatter over a few more coriander leaves, peanuts and add a little grinding of pepper before serving.

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