Well, they’ll be fine.

Ingredients

3 carrots

34 cup olive oil

1 tsp. of cumin

Potion

13 cup cilantro leaves or more

Salt and pepper to taste

1 tsp. of lemon zest

Pour in 34 cup water (or use homemade 14 cup vegetable broth)

Put one half of the diced carrot and a quarter teaspoon of cilantro or more in a blender until smooth and thick. Add to the water and process until the juices are mostly evaporated, about 20 minutes. Drain and rinse the potatoes.

Prep to top

Steps

Place a bag of potatoes and carrots into a large bowl. Sprinkle some spice, cumin, salt and pepper on top of the potato and toss to combine.

Preheat oven to 400 F.

Grease an 8 by 9 inch or 5-by-5-inch pizza pan. Using your hands, shape the potatoes into a circle. Place a baking sheet on top of the top of the potatoes. Make sure to bake the potatoes on top of the pizza when they start to brown.

Place a large baking sheet on top of some parchment paper (about 1 12 thick) which should only be about 3 by 2. Place the baking sheets on top of the pizza and bake for about 35 minutes.

Pour a little bit of cilantro leaves into an even layer about 14 cup as shown in the picture above. Add the shredded carrot, cilantro, lime juice, lime zest, salt, pepper, salt cilantro, cilantro leaves, basil and bay leaves and cover loosely. Turn the oven off and let the potatoes brown on each side for 10 minutes. Remove the potatoes from the pan and turn to fry again.

Transfer potatoes to a cutting board and set aside to cool completely before assembling potatoes inside the pan. Brush a potato with a little olive oil and transfer to a bowl (or make to fit snugly inside the pan, and refrigerate for up to 4 weeks, then transfer potatoes out, or freeze for up to 1 month). This makes a beautiful meal

Stir the spices together and continue to stir until they are combined and coated with some cilantro leaves or some crushed candies, or else they’ll be too bitter. Taste and adjust seasoning by adding more cilantro andor lemon zest

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