Cut 6 or 8 carrots into thin ("julienne") strips.
Boil the strips with 2 teaspoons of sugar for 10 or 15 minutes until tender---but not too tender. Check them as they boil. Ten minutes is better (I think) than 15 minutes.
Drain the pot.
Melt about 3 tablespoons or a little more of margarine or butter, and add 2 tablespoons of sugar, 2 tablespoons of lemon juice, about one-half of a teaspoon of paprika or a little more. Mix this up and pour it over the carrots. Toss it up gently.
Add one-quarter of a cup of chopped parsley and one-quarter or a little more of a cup of chopped scallions. Toss it again.
Hanya's Kitchen Cookbook, one of the best sources for traditional Lenten recipes, says that you should serve this at room temperature. She also advised that you can add salt if you like.
If you can find a copy of Hanya's Kitchen Cookbook (St. Tikhon's Orthodox Theological Seminary Association, South Canaan, Pa., 2012) buy it. It's one of the best ethnic/church cookbooks that I've seen.
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