Allow the carrot mix to cool a little
before peeling the garlic cloves and discarding the «skin» leaving the soft inside
Not exact matches
I cook kale in a very similar way, but
before I start I marinade the about two cloves of
garlic, about the same amount of ginger finely chopped and a large
peeled tomato, diced, in the juice of half a lemon,
before throwing them all in just
before the end (actually, I usually throw in some small prawns with them but I know that won't go down here...!)
Also for that reason I processed the lemon
peel and
garlic before adding the greens.
I
peeled it and cooked it with onions and
garlic in leftover potato cooking water from making potatoes 2 days
before.
For the sauce, I simply sauté olive oil with onions and
garlic before stirring in whole
peeled tomatoes and tomato sauce.
1/4 pound white bread, 2 days old, crusts removed (about 1/2 pound
before crusts are removed) 3⁄4 cup cold water 2 pounds ripe tomatoes,
peeled and seeded 2 red jalapeño chiles, seeds and stems removed 1 teaspoon minced
garlic 2 egg yolks 1 1/2 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon white pepper 1⁄3 cup extra virgin olive oil Chopped hard - cooked eggs Minced cilantro In a bowl, soak the bread in the cold water for a minute or two.
Cups 2 teaspoons vegetable oil 3
garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger,
peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just
before use