Ingredients

The following ingredients have 4 Servings
  • Olive oil
  • 14 ounces (400 g) peeled carrots, (thickly sliced)
  • 1/4 preserved lemon, (very thinly sliced)
  • 1 teaspoon liquid from the preserved lemons, (plus more to taste)
  • Flaky sea salt
  • Ground pepper
  • 15 fresh mint leaves, (thinly sliced)
  • 2 fresh mint leaves (sliced)

Instruction

  • In a medium saucepan, heat a generous splash of olive oil over medium-low heat. Add the carrots, along with the preserved lemon and its liquid. Season with a little flaky sea salt and pepper, cover the pan, and cook for about 3 minutes or until the carrots are al dente. Stir in the mint and season to taste with flaky sea salt, pepper, and more of the liquid from the preserved lemons.
  • Sprinkle with additional mint, and serve warm or cold.