Carrot Peperoncino

Another way to enjoy carrots.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 5 min Cook: 10 min

Ingredients

Carrots 4
Chilli 1 or 2
Garlic 2 cloves
Olive oil 2-3 tbsp
Parmigiano reggiano as required
Salt & pepper as required

Method

1
Use a peeler to cut the carrots into ribbons (as a pasta).
2
You can use a knife to chop the end bit. Finely slice the garlic and deseed the chilli, chop into small pieces.
3
Put the olive oil in a frying pan and fry the garlic and chilli on a low heat.
4
When you smell the garlic, add the carrots.
5
When the carrots are coated in the oil, adjust for seasoning with salt & pepper.
6
Put onto a serving dish and sprinkle over with lots of Parmigiano reggiano, it's now ready.

Tips & Note

●Make sure the ingredients at Step 3 don't cook for too long or they will burn and become acrid.
●A bit of extra salt will make this dish tastier.

Carrot Peperoncino

Another way to enjoy carrots.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 5 min

Cook: 10 min

Ingredients

Carrots 4
Chilli 1 or 2
Garlic 2 cloves
Olive oil 2-3 tbsp
Parmigiano reggiano as required
Salt & pepper as required

Carrot Peperoncino

Recipe ID :763 Posted on 09 JUN 2015

Serves 2

Prep 5min
Cook 10min
views 718
printed 129

saved 1

Another way to enjoy carrots.

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Ingredients

Print Ingredients Email Ingredients
4
1 or 2
2 cloves
2-3 tbsp
as required
as required

Method

Prep
5min
Cook
10min
1
Use a peeler to cut the carrots into ribbons (as a pasta).
2
You can use a knife to chop the end bit. Finely slice the garlic and deseed the chilli, chop into small pieces.
3
Put the olive oil in a frying pan and fry the garlic and chilli on a low heat.
4
When you smell the garlic, add the carrots.
5
When the carrots are coated in the oil, adjust for seasoning with salt & pepper.
6
Put onto a serving dish and sprinkle over with lots of Parmigiano reggiano, it's now ready.

Tips & Note

●Make sure the ingredients at Step 3 don't cook for too long or they will burn and become acrid.
●A bit of extra salt will make this dish tastier.

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