Middle eastern spiced carrots
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | cup | Chopped onions |
| 1 | tablespoon | Grated fresh ginger, (1 to 2) |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Ground toasted cumin seeds |
| 3 | tablespoons | Sugar or honey |
| 2 | pounds | Carrots, peeled, sliced 1/4-inch thick |
| Water or chicken stock as needed | ||
| Salt | ||
| 3 | tablespoons | Chopped fresh dill or fresh coriander or mint |
Directions
Warm the olive oil in a large saucepan. Add the onions and cook until tender and translucent, about 8 to 10 minutes. Add the ginger, cinnamon, cumin, sugar or honey, and cook for 2 minutes longer. Add the carrots and enough water or stock to just barely cover the carrots. Simmer covered, stirring from time to time, until the carrots are tender and the liquid is reduced and syrupy. Season to taste with a little salt. Sprinkle with chopped herbs.
Yield: 6 servings
NOTES : (Courtesy of Joyce Goldstein, Kitchen Conversations) Recipe by: Cooking Live Show #CL8835 Posted to MC-Recipe Digest V1 #512 by Angele Freeman <jfreeman@...> on Mar 12, 1997