52 weeks of cooking – Brinning
I’ve heard about preserved lemons for years, but hadn’t ever tried them until I had an abundance of lemons on my hands. I made a batch of preserved lemons, stuck them in the fridge and forgot about them, it was my husband who ended up using most of the them that first time around. This time I made a batch following the recipe from Serious Eats, they turned out great, the small addition of sugar helps them not be salt bombs in your mouth.
This carrot salad does really well if you let the carrots sit while the chickpeas roast, the carrots soak up the flavors of the sauce and the preserved lemon really comes to life. I served this on a large platter, you could just toss everything together in a bowl and call it a day.
Watch out, this recipe serves a crowd.
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