Carrots: Work Well with...

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Published 2015

acid – vinegars and lemon juice
citrus – lemon, orange
herbs – bay, chervil, coriander, dill, mint, parsley, rosemary and thyme
honey and sugar
nuts – almonds, hazelnuts and pistachios
raisins, currants and sultanas
sesame, including tahini
spices – black onion seeds, cardamom, cinnamon, coriander seeds, cumin and fennel seeds
ginger, paprika, star anise

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