Some of the tastiest recipes are the simplest ones! And these Tunisian Springs Carrots are my go to dish when I need something simple, quick but still delicious. It even counts for one of your five a day, what’s not to like?
It’s the epitome of everything Spring, right up there up with flowers in full bloom and baby chicks! Oh and bunnies! You can’t have Spring without bunnies. 😉
To make this simple dish, you will need –
- 600 grams Spring Carrots
- 4 tablespoons Olive Oil
- 1 tablespoon White Wine Vinegar
- 1 tablespoon Dijon Mustard
- 2 tablespoon Harissa Paste
- 1 tablespoon Garlic Paste
- 1/2 teaspoon Sea Salt
- 1 Egg Yolk
Told you it was simple!
I found these beautiful organic carrots when I was in the Cotswolds and I just couldn’t resist buying them. Don’t they just look amazing?
As always, make sure you use good quality ingredients, it does make a noticeable difference. You should find Harissa paste, in most supermarkets – I found mine at my local Tesco. If not you can definitely order it online. Also make sure you use good quality Dijon mustard, it gives the carrots an extra kick. I use my favourite Maille Dijon Mustard here of course.
Start by washing the carrots and taking all the dirt off it. You don’t want to find specks of dirt later do you? 🙂
Blanch them whole in a deep pan of boiling water with some sea salt until the carrots are tender. Blanching them shocks the carrots and halts the cooking process helping it maintain its crunchy texture.
Add the yolk of one egg to this mixture and stir to complete the marinade.
Set aside the completed marinade and drain the carrots, placing them on a serving dish. Don’t forget to trim the leaves if you already haven’t done so.
The bright orange carrots are so uplifting – they instantly put you in a good mood!
Pour the dressing over the carrots coating all of them in a the beautiful marinade and serve whilst the carrots are still warm.
They are perfect served on a bed a steamed brown rice or as side to your Sunday roasts. The sweetness of the carrots and the balance of the spice makes this the perfect Spring dish. You could even chop them up and use them in a salad or as a sandwich filling.
I am going to let you in on a little secret now. I don’t even bother with the rice, if I want something simple and quick, I just plate up these beauties and munch away!Less than 15 minutes to make and as healthy as it’s going to get, why the hell not? 🙂