Barely-Cooked Carrots with Tahini, Lemon, Garlic, and Sumac Dressing
- 1 1/2 lbs. whole organic carrots, peeled and cut on the diagonal in 1/2 inch slices
- 2 T fresh-squeezed lemon juice
- 2 T Tahini
- 2 T extra-virgin olive oil
- 1 T water
- 1-2 T finely minced fresh garlic (start with 1 T and taste to see if you'd like more garlic)
- 2 tsp. Sumac, plus more for sprinkling on finished dish
- sea salt to taste
- 2-3 T chopped Italian parsley
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Carrots, whole organic (1 1/2 lbs.)
- Garlic, fresh (1 T)
- Italian parsley (2 T)
- Condiments
- Tahini (2 T)
- Cooking & Baking
- Olive oil, extra-virgin (2 T)
- Sea salt (1)
- Sumac (2 tsp.)
- Drinks
- Lemon juice, fresh-squeezed (2 T)
- Water (1 T)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published April 12, 2012 (10 months ago).
130 people saved this recipe.
