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Ingredients
US|METRIC
12 SERVINGS
- 3 lb. carrots
- 2 Tbsp. extra-virgin olive oil (& 1/4 cup, EVOO for roasting the carrots & 2T EVOO to roast the shallots and scallions)
- 1/2 cup water (for roasting the carrots)
- 2 Tbsp. sugar
- sea salt (fresh ground)
- ground black pepper (fresh)
- 1 bunch parsley (I used a big bunch of curly and tried off stems – clean and rough chop)
- 1 bunch cilantro (– trimmed of the thicker ends of stems- clean and rough chop)
- 1 bunch scallions (– clean and separate white ends and green tops – rough chop all but keep separate)
- 4 garlic cloves (– fine chop)
- 1 jalapeno (– fine chop)
- 2 Meyer lemons (– fresh squeezed, you are only using the juice)
- 2 Tbsp. orange zest
- 1 shallot (– chopped up)
- 2 Tbsp. kosher salt
- 1 tsp. aleppo pepper
- 1/2 tsp. black pepper
- 1/4 tsp. canela
- 1 pinch cloves
- 1/2 cup extra virgin olive oil (for the herb sauce)
- 1/2 cup water (for blending herb sauce)
- 1/2 cup apricots (Turkish, chopped)
- 1/2 cup roasted almonds (chopped)
- 1/4 cup honey (or date syrup for drizzling)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium1370mg57% |
| Potassium540mg15% |
| Protein3g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber6g24% |
| Sugars15g |
| Vitamin A400% |
| Vitamin C60% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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