2 cloves garlic
1/2 bunch stemmed parsley, divided
1 pound carrots, peeled
2 tablespoons lemon juice
2 tablespoons orange juice
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Several grindings of pepper
1/4 cup golden raisins
Seeds of 1 pomegranate
Place garlic and all parsley except 2 tablespoons in bowl of a food processor and chop. Add carrots, lemon juice, orange juice, olive oil, and salt and pepper. Pulse until carrots are chopped but not pureed. Place in serving dish. Scatter raisins and pomegranate seeds over and sprinkle with reserved parsley. Adjust seasonings and serve. Makes 6 servings.
Per serving: 157 calories; 9 g fat (1 g saturated fat; 52 percent calories from fat); 18 g carbohydrates; 0 mg cholesterol; 223 mg sodium; 1 g protein; 3 g fiber.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.