Spunky, cooked vegetables that taste strongly of lemon and garlic.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 (8 ounce) package baby carrots
- 10 mushrooms
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon minced garlic
- ¼ cup lemon juice
Instructions
- Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
- Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.
Reviews
The carrots were good but the mushrooms didn’t seem to absorb any flavor, next time I will leave them out.
Easy to make! Great hot or cold!
I really do like this refreshing carrot salad. Simple to make, different from carrot coins. I will make again and will take to potlucks.