2020-08-13 / test@t
Carrot noodles with rosemary
Carrot "noodles" with rosemary are an original garnish for meat or fish. By the way, rosemary in carrot noodles can be replaced with thyme, mint, sage or other herbs of your choice.
- 600-700 g of large juicy carrots
- 4-5 cloves of garlic
- 1 sprig of rosemary
- 80 ml olive oil
- 40 g butter
- coarse sea salt
- freshly ground white pepper
STEP-BY-STEP COOKING RECIPE
Peel the carrots and use a slicer or wide paring knife to cut the carrots into thin, long strips. Pour the resulting "noodles" with a kettle of boiling water, close the lid and leave for 10 minutes. Then fold in a colander and dry.
Pour the olive oil and butter into a large, heavy-bottomed skillet. Crush and peel the garlic cloves. For rosemary, set aside a few leaves for serving. Add the rosemary and garlic to the butter and heat over medium-low heat.
Heat until the garlic starts to brown, about 4 minutes. Remove the garlic and rosemary, place the carrots in hot oil and heat, stirring gently, until the carrots are soft, about 5 minutes. Raise the heat for a couple of minutes if desired to brown the noodles.
Season with salt and pepper, stir and remove from heat. Serve with the chicken and garnish with rosemary leaves.