Middle Eastern Spiced Carrots

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
1 tablespoon	15ml	Grated fresh ginger - (to 2 tbspns)
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Ground toasted cumin seeds
3 tablespoons	45ml	Sugar or honey
2 lbs	908g / 32oz	Carrots - peeled, and
		Sliced 1/4" thick
		Water or chicken stock - as needed
		Salt - to taste
3 tablespoons	45ml	Chopped fresh dill or fresh coriander or
		Fresh mint

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Joyce Goldstein, Kitchen Conversations - From the TV FOOD NETWORK - (Show # CL-8835 broadcast 03-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.