Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel carrots and cut into thin slices. boil, steam or microwave the carrots until tender. drain. heat the oil in a large frying pan, add the garlic and spices and cook, stirring until fragrant. stir in the carrots, cook stirring until well coated in the oil mixture. remove from the heat and stir in the vinegar and coriander. season well to taste with salt and pepper. i like to cool this to room temperature before serving, but you can make it the day before and refrigerate it if you wish.

Target recipe: in a small bowl, whisk juices, oil, and mustard until blended. set aside. place parsnips and carrots in large saucepan and cover with water, salt now if using. bring to a boil. reduce heat to a simmer, cover and cook until just crisp-tender, about 8 minutes. drain the vegetables and toss with onion, poppy seeds, and juice mix. plate and sprinkle with chives and celery salt. serve warm or at room temperture.