Carrot and plum salad with pine nuts

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 1 collar fine carrots (approx. 800 g)
  • 2 Federation Parsley
  • 40 g Butter or margarine
  • 150 g dried plums
  • 200 ml Orange juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 1/2 TEASPOON Cumin
  • 1/2 TEASPOON Cinnamon
  • 30 g Pine nuts

Directions

  1. 1

    Clean, peel and wash the carrots and cut them diagonally into thin slices. Wash ##parsley##, dab dry, pluck leaves from the stalks and chop coarsely. Heat the fat in a large pan. Steam carrots for 7-8 minutes while turning. Fold in ##plums##, deglaze with orange juice, bring to the boil and simmer for about 3 minutes. Stir in parsley.

  2. 2

    Season with salt, pepper, some sugar and 1/2 tsp. cumin and ##cinnamon## each. Fill into a bowl and let it cool down. Roast pine nuts in a pan without fat until golden brown, take them out and let them cool down. Fold the pine nuts into the salad. Season the salad with salt, pepper, sugar, cinnamon and cumin and serve

  3. 3

    Waiting time approx. 20 minutes

Nutrition Facts

KCAL
130 kcal
CARBS
15 g
FATS
7 g
PROTEINS
2 g

Categories & Tags

AppetizerMain dishSalad