Monday, May 03, 2010

More Fun With Carrots-Now With Saffron

These are really only slightly different from the last, save for the omission of fennel and the addition of saffron.

You Will Need:

6 carrots, thinly sliced
1 tablespoon preserved lemon peel, finely chopped
a few strands of saffron soaked in hot water and drained
1/2 cup parsley, chopped
1/4 cup raisins
Olive oil

Heat a bit of olive oil in a pan and add the carrots. Cook over medium heat until they begin to soften (about five minutes). Add everything else, reduce the heat to low, and cook until carrots are very soft-about fifteen minutes. Serve hot, or at room temperature.

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