Olive Oil Ground Apple (Orange) Recipe

The sweetest of root winter vegetables is the floor apple. Combined with sour flavors, it becomes a great winter olive oil. Extremely nutritious with high fiber and minerals. Orange also adds flavor and vitamins. Even though robbing a little hand lingering, the flavor is worth it. Enjoy your meal!
Ingredients:



Sweet Potato 1 (Big) | 1 Kg. |
Carrot (Medium size) | 2 Qty |
Dry Onion (Or 15 Shallots) | 2 Qty |
Parsley (Only Leaves) | 1/4 Bunch |
Garlic | 4 Clove |
Lemon Juice (Fresh-squeezed) | 1 Qty |
Salt | 1 Half Tbsp |
Granulated Sugar | 1 Tsp |
Olive Oil (Riviera) | 1 Half Cup |
Allspice ((Optional)) | 1 Tsp |
Orange Juice (Fresh-squeezed) | 1 Cup |
Steps:
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Fill a bowl of water and add 1 teaspoon of salt and 1/2 lemon juice. Peel the shells of the ground apples and chop them equally. You can peel the ground apples by using the edge of a teaspoon and scraping it faster and more practically. Soak the ground apples in lemon water so that they do not darken until they prepare other ingredients.
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Peel the onions and chop the dinner cube. Peel the garlic and finely chop. Clean the carrots and chop them equally with ground apples.
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Take oil to your pot and heat. First, roast the onions and garlic until it is slightly color. Add the carrots and fry together for 2-3 minutes.
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Finally, take the ground apples from the water and add them to the pot. Roast 4-5 rounds together.
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Add salt, sugar and spices and add orange juice and water (hot water to pass 2 fingers). Cover the lid and cook by checking occasionally until the ground apples are softened. Close the bottom of the cooked dish.
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Finely chop the parsley leaves. Add half to the cooked dinner and turn 1 round and close the lid. Cool in its own pot. If you have time to taste as you rest, leave in the refrigerator for a few hours.
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Decorate your meal on the serving plate with finely chopped parsley and lemon slices and serve cold by walking a little olive oil. Enjoy your meal!
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Menu Recommendation: Creamy Mushroom Soup, Milk Marinated Grilled Chicken Breast, Mixed Mediterranean Salad, Olive Oil Ethnia, Wet Cake with Orange