Vegetable "Spaghetti"
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
39
Spice
47
Sweetness
60
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
910 g
Carrot (peeled)2 tbsps
Extra-Virgin Olive Oil2 tbsps
Orange Juice1 tbsp
White Vinegar1 tsp
Sea SaltDirections:
1
Fill a bowl halfway with ice and water
2
Bring a large pot of salted water to a boil
3
Fill a bowl halfway with ice and water
4
Slice carrots with a spiral cutter into long, thin spirals (or julienne them)
5
Then cut each curl crosswise to make 3-inch-long sections
6
Blanch carrots in hot water for about 10 seconds
7
Remove and plunge into ice water
8
Drain and set aside
9
Whisk oil, orange juice and vinegar in a bowl
10
Add salt and mix well
11
Set aside
12
Toast pistachios in a small pan until fragrant
13
Chop into pieces
14
Blend diced beets in a blender until smooth; set aside
15
Toss carrots with dressing
16
Divide carrots among 8 small plates
17
Spoon 1 tablespoon yogurt onto each plate, next to each mound of carrots, then spoon 1 tablespoon beet puree on top of yogurt
18
Divide raspberries and pistachios among plates
19
Garnish with mint and cilantro
20
Bring a large pot of salted water to a boil
21
Slice carrots with a spiral cutter into long, thin spirals (or julienne them)
22
Then cut each curl crosswise to make 3-inch-long sections
23
Blanch carrots in hot water for about 10 seconds
24
Remove and plunge into ice water
25
Drain and set aside
26
Whisk oil, orange juice and vinegar in a bowl
27
Add salt and mix well
28
Set aside
29
Toast pistachios in a small pan until fragrant
30
Chop into pieces
31
Blend diced beets in a blender until smooth; set aside
32
Toss carrots with dressing
33
Divide carrots among 8 small plates
34
Spoon 1 tablespoon yogurt onto each plate, next to each mound of carrots, then spoon 1 tablespoon beet puree on top of yogurt
35
Divide raspberries and pistachios among plates
36
Garnish with mint and cilantro