Makes 1 1⁄2 cups
1⁄4 cup mayonnaise
1 cup sour cream
4 tbsp lemongrass paste
1⁄2 cup cilantro, chopped
Juice of 2 limes
1 tsp salt
2 cloves of garlic, smashed into a paste
Combine all ingredients into a bowl and store in the fridge until use.
The best way to store, eat, enjoy and use up all of those carrots
Turn veggie scraps into a versatile sauce.
Reserve carrot peels with onion skins, garlic skins or other root peelings for a delicious soup base.
Veggies going bad before you have a chance to eat them? Try an eat me first box!
Pastas are an easy way to feed a crowd. Serve it up simply on a platter
in family-style fashion or plated for a lingering estival repast.
