...or in my case, carrot, dill and flageolet beans....This is one of those dishes were the photo just does not do it justice. I know it just looks like carrots with beans, but the carrots are caramelized and together with the shallots, dill and crunchy toasted almond slices and a touch of brown sugar makes a very yummy salad indeed! It's another gem from Heidi's blog which she just posted yesterday that I had to make right away, thankful I actually had all the ingredients in the house. Well, minus the alubia beans which I have never even heard of, I replaced with flageolet, which, yes I think I'm addicted too! But also I think I read somewhere they are a good replacement for 'white beans'.
I'm going to be lazy and just send you over to her blog for the original recipe and instructions but will post quantities here. Her recipe served 6 - 8 as a side - this is for 1 serving as a main and I've converted all those cups into grams for those of us this side of the pond.
1 Tbsp olive oil
3/4 Tbsp fresh lemon juice
1/16 tsp salt
2 thinly sliced shallots
1 tsp olive oil
80g sliced carrots
150g tinned flageolet beans, drained and rinsed well
1 Tbsp chopped fresh dill
1/2 Tbsp brown sugar
15g toasted almond flakes
Instructions and tips and much better photo over on Heidi's blog .
I'm going to be lazy and just send you over to her blog for the original recipe and instructions but will post quantities here. Her recipe served 6 - 8 as a side - this is for 1 serving as a main and I've converted all those cups into grams for those of us this side of the pond.
1 Tbsp olive oil
3/4 Tbsp fresh lemon juice
1/16 tsp salt
2 thinly sliced shallots
1 tsp olive oil
80g sliced carrots
150g tinned flageolet beans, drained and rinsed well
1 Tbsp chopped fresh dill
1/2 Tbsp brown sugar
15g toasted almond flakes
Instructions and tips and much better photo over on Heidi's blog .
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