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Warm Salad of Sautéed Carrots, Preserved Lemon, and Mint
This Warm Salad of Sautéed Carrots, Preserved Lemon, and Mint is a bright and intriguing side dish to add to your low FODMAP repertoire.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Makes: 4 Servings
Calories: 42 kcal
Ingredients:
- 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
FOR THE TOPPING:
- 2 fresh mint leaves sliced
Preparation:
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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.
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Sprinkle with additional mint, and serve warm or cold.
Notes:
Tips
- Make sure you haver made the preserved lemons first, for have commercially prepared ones on hand. And then, with any extra, try our Moroccan Chicken!
Nutrition Facts
Warm Salad of Sautéed Carrots, Preserved Lemon, and Mint
Amount Per Serving
Calories 42
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 583mg24%
Potassium 21mg1%
Carbohydrates 9g3%
Fiber 3g12%
Sugar 4g4%
Protein 1g2%
Vitamin A 180IU4%
Vitamin C 1.2mg1%
Calcium 9mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
