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This recipe is by Joan Nathan and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cabbage, carrots, salt
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www.allrecipes.com
Leeks, carrots, and celery are caramelized and simmered with balsamic vinegar creating a sweet and savory side dish. Serve with rice, goat cheese, or yogurt!
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Everyone will enjoy these mouthwatering sliders made with rotisserie chicken, celery, carrots, and blue cheese.
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As the title says, this side dish recipe simply mixes steamed broccoli and carrots with lemon juice (and some seasoning) for a simple and delicious vegetable course.
www.delish.com
A good-quality, at least slightly hot mustard from France, Germany or England is the perfect accompaniment for this. Put a dollop on your plate and dip each forkful into it.
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This yellow rice with peas and carrots gets its bright color from turmeric powder and is a quick and easy option for a weeknight side dish.
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Slender strips of sweet carrot take a brief dip in boiling water and then join rich toasted pine nuts and refreshing basil in an ideal combination. Grate the carrots in a food processor or by hand, whichever seems easier.
www.chowhound.com
Sweet and warming, and not mushy.