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Spiced Carrot Salad with Fennel & Olives
From Statesboro Market2Go
<p>A flavor filled vegan carrot recipe! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: thesmilingonion.com (Entered by Ariana Giddens)
Serves: 4 cups
Vegan!
Ingredients
1 1/2 pounds
Carrots (peeled and chopped into cylinders)
1 teaspoon
Fresh ginger (minced)
1/3 cup
Scallions (chopped, green parts only)
1/3 cup
Fennel stalks (chopped)
1 teaspoon
Ground cumin
1/2 teaspoon
Ground coriander
1 teaspoon
Salt
1/4 teaspoon
Ground cinnamon
1/4 teaspoon
Ground allspice
1/4 teaspoon
Crushed red pepper flakes
1/4 teaspoon
Sugar
1/8 teaspoon
Asafoetida
1/3 cup
Olive oil
2 teaspoons
White wine vinegar
2 tablespoons
Fennel fronds (finely chopped)
1/3 cup
Chopped fresh parsley
1/2 cup
Whole cerignola olives with pits
1 tablespoon
Lime juice
Pepper to taste
Step by Step Instructions
- Put the carrots into a saucepan and add salted water to cover. Bring to a boil then cook the carrots at a simmer until they are tender. Mix all the spices together (minus 1/4 teaspoon of salt) while the carrots cook.
- Heat the olive oil over medium heat in a skillet, then add the fennel stalks, scallions, and minced ginger and cook for 5 to 7 minutes. Add the spices, mix them in a bit, then add the carrots and let cook for 1 minute. Add the vinegar, then remove the skillet from the heat and set it aside to cool.
- Crush the olives and remove the pits. Mix the olives, fronds, and parsley together with the lime juice, remaining 1/4 teaspoon of salt, and pepper to taste.
- Toss the olive mixture and carrot mixture together, then serve.