Monday, January 23, 2012

Day 71/90

I have wanted to make balsamic carrots for really long, mainly because I love balsamic vinegar. So when I came across this recipe, I just had to try it out. This is a really short but sweet and good recipe, and I have a feeling you will like it. Also please dont try and replace the balsamic vinegar with anything else, the essence of the dish will go away. 

The all important source:


What you need: 

Two large carrots, cut lengthwise
Balsamic vinegar and olive oil to coat it 
A spoon of feta

If you want to turn it into a salad, arrange some rocket and iceberg lettuce, and half a slice of bread, cut into cubes and pan fried

What to do: 

1. Add the chopped carrots to a small pan with some water, and let it be there till it reaches a stage where it isnt mush, and retains a slight crunch. 

2. Bring on your oven tray, and add the carrots, and add the balsamic vinegar and olive oil over the carrots. You can add as little or as much, but make sure its well coated. Also add the feta on top. If you like fried cheese, or want to see what it tastes like, let the feta go into the oven too. If not, add it later. 

3. Roast for some time, in a 200 degrees celcius oven, max 20 minutes, and turn over once in a while. :) 

4. Take out of oven, and if you want, add to some rocket and iceberg leaves in a bowl. Add the crusty bread slices on top. If you dont want to go the salad route, enjoy the carrots as is. 

I cant believe im almost there, 19 days to go! This has been such a journey, issh! Ok, going. Bye. 

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