Baby Carrots and Saffron Aioli

baby carrots and saffron aioli recipe


18 baby carrots, peeled and blanched to al’dente 
1 cup mayonnaise 
1 teaspoon saffron threads 
12 garlic cloves 
salt & pepper to taste 
2 teaspoons lemon juice


In a food processor combine all ingredients, except carrots to a smooth consistency. Remove and place in a serving dish, cover & chill. When mixture has cooled lay baby carrots on top and serve!

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