Tunisian Vegetables
Marilyn Landau
ingredients
Hot Artichoke Salad- 5 large raw artichoke hearts
- 1 can tomato paste
- 1/4 cup oil
- 1 teaspoon Harissa™
- 4 medium potatoes
- salt to taste
- 7 turnips
- 1 teaspoon Harissa™
- 1 teaspoon paprika
- 1/2 lemon -- juice
- salt to taste
- 6 large carrots
- 1 1/2 tablespoons oil
- 3 cloves garlic -- crushed
- 1 teaspoon paprika
- 1 teaspoon cumin
- 3/4 teaspoon Harissa™
- 3 tablespoons white vinegar
- 1/2 cup water
- salt to taste
directions
Hot Artichoke Salad
- 1
Wash and cut potatoes in chunks. Slice artichoke hearts and 1" of stem. Boil all ingredients in large pot with cup of water, until thick.
- 2
Per Serving: 198 Calories; 9g Fat; 5g Protein; 27g Carbohydrate; 6g Dietary Fiber
- 3
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Hot Turnips
- 1
Soak turnips in salty water for 3 hours. Drain water from turnips. Cut into small pieces. Add remaining ingredients. Refrigerate.
- 2
Per Serving: 41 Calories; trace Fat; 1g Protein; 10g Carbohydrate; 3g Dietary Fiber
- 3
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Hot Carrots
- 1
Clean carrots, cut in small pieces and boil until tender. Cool. Lightly fry garlic in oil. Combine all ingredients in frying pan, boil then simmer until the sauce thickens.
- 2
Per Serving: 67 Calories; 4g Fat; 1g Protein; 9g Carbohydrate; 2g Dietary Fiber
- 3
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notes
These dishes are served as a side dish with a meal. A little of this and a little of that. Measurements are approximate as taught to me!
Source: Esther Gerbi
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