准备
- 将大蒜切成食品加工机。加入香菜和欧芹,然后脉冲直到切碎。加入橄榄油,柠檬汁,辣椒粉,小茴香和3/4茶匙。盐。脉冲直到酱汁具有粗糙的香蒜酱的一致性。调味盐。
- 在装有蒸锅插入物的大锅中,将一英寸的水用高火煮沸。将绿豆浸泡,直到嫩4到7分钟。从锅中拉动蒸锅篮,摇动以除去多余的水,然后将豆子转移到一个大碗中;盖上保暖。将胡萝卜加到篮子和蒸汽中,覆盖,直到嫩4到6分钟。用豆类将它们转移到碗中。
- Toss the vegetables with about three-quarters of the charmoula sauce. Season to taste with more sauce, salt, and pepper.
提前提示
The charmoula sauce can be made one day ahead and refrigerated in an airtight container; let it sit out at room temperature for at least an hour before tossing it with the hot vegetables.
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