Lemon carrots

Name: Lemon carrots
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g Carrots; 1⁄4 l Saltwater; 1 Organic Lemon; 1 piece(s) (15 g) Ginger; 3 leaves Wild garlic; 1 TEASPOON Coriander seeds; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Lemon peel; 1 TABLESPOON Sugar; 100 ml Olive oil

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g Carrots
1⁄4 l Saltwater
1 Organic Lemon
1 piece(s) (15 g) Ginger
3 leaves Wild garlic
1 TEASPOON Coriander seeds
2 TABLESPOONS Lemon juice
7-10 Tbsp Lemon peel
1 TABLESPOON Sugar
100 ml Olive oil

Directions

1
Clean and peel 600 g carrots. Depending on the thickness, halve or quarter lengthwise. Cover and cook in 1⁄4 l boiling salted water for 8-10 minutes. Wash 1 organic lemon hot, dab dry and peel in fine strips.
2
Halve the lemon, squeeze 1 half. Peel 1 piece (15 g) ginger and cut into thin slices. Wash 3 leaves of wild garlic, dab dry and cut into strips. Crush 1 tsp. coriander seeds in a mortar.
3
Lift the carrots from the pot into a container with a lid. Add 2 tablespoons lemon juice, lemon peel, ginger, coriander, 1 tablespoon sugar and approx. 100 ml olive oil to the carrot stock in the pot. Bring to the boil briefly. Add wild garlic.
4
Pour the stock over the carrots (they should be covered, so add some olive oil if necessary). Let it cool down. Leave to stand in the refrigerator for at least 5 hours, preferably overnight. Tastes great in salads and on bread.