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Deep-fried carrots
1 serving
Peel, wash and cut the carrots into 0. 5 cm thick mugs. Lower the chopped carrots into boiling salted water and cook for 10 minutes, then roll back in a colander and dry. Finely chop the garlic. Rinse the parsley, shake it off and finely patch it. Roll the boiled pieces of carrots in flour and toast in very hot deep frying. Spread the toasted carrots on a plate, sprinkle with chopped garlic and chopped greens and serve hot.
Peel, wash and cut the carrots into 0. 5 cm thick mugs. Lower the chopped carrots into boiling salted water and cook for 10 minutes, then roll back in a colander and dry. Finely chop the garlic. Rinse the parsley, shake it off and finely patch it. Roll the boiled pieces of carrots in flour and toast in very hot deep frying. Spread the toasted carrots on a plate, sprinkle with chopped garlic and chopped greens and serve hot.
carrots - 800 g, parsley greens - 30 g, garlic - 2 wedges, salt to taste, wheat flour - 3 tbsp. spoons, ground black pepper - 0.3 tsp, vegetable oil - 1 cup
