For 6 people
- Carrots: 600 g
- Garlic: 1 clove
- Olive oil: 25 ml
- Cumin: 1 teaspoon
- Lemon juice: 10 ml
- Orange juice: 10 ml
- Water: 250 ml
- Coriander: 1 sprig
Peel the carrots. Position the vegetable cutter, fitted with the drum A.
Slice the carrots. Peel and chop the garlic.
In a frying pan, pour olive oil and add the carrots, garlic and cumin.
Season with salt and pepper and cook for 5 minutes over medium heat, while stirring.
Add 250 ml water, stir and cook for 20 to 30 minutes, while stirring constantly.
When the water has evaporated, remove from the heat, add lemon and orange juice and add chopped coriander. Serve warm or cold.
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