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.