Home > Seasonal Recipes > American Independence Day > Vegetable and Vegetarian Dishes > Baby Carrots And Saffron Aioli
Baby Carrots And Saffron Aioli
Ingredients
18 baby carrots, peeled and blanched to al’dente
1 cup mayonnaise
1 teaspoon saffron threads
12 garlic cloves
Salt and pepper to taste
2 teaspoons lemon juice
Method
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!
Related food category:
