COCONUT-GINGER CARROTS
From Mollie Katzen's "The Vegetable Dishes I Can't Live Without." My husband gave me this book for Christmas, and this was the recipe that immediately caught my eye. Finally got the chance to make it, and it was as good as it sounds! I'm giving the recipe exactly as it appeared in the book, but noting my changes/experience in parentheses.
Provided by KLHquilts
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375. Spray a baking pan with cooking spray and set aside.
- Place a large skillet over medium heat. After a minute or so, add a tablespoon of olive oil and swirl to coat the pan.
- Add the onion and ginger and saute for five minutes.
- Stir in the garlic and 1/4 teaspoons salt, and saute for another five minutes.
- Add the carrots and remaining 1/4 teaspoons salt, and stir until the carrots are coated with the onion mixture. Turn the heat down to medium-low and, cover the pan, and cook without stirring for another five minutes. (Katzen says five; I'd say ten, at least, unless you like really crunchy carrots.).
- Add the lemon or lime juice and the crystallized ginger. Cover and cook without stirring for another five minutes.
- Transfer carrot mixture to the prepared baking dish, cover tightly with foil, and bake for 15 to 20 minutes, or until the carrots are fork tender. (I cooked for 20 and ended up with very crunchy carrots -- I think next time I'll go for 30 minutes.).
- Remove the dish from the oven, uncover, and sprinkle with the coconut. Return to the oven and cook, uncovered for another ten to fifteen minutes.
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De'Aujha Boyd
[email protected]I've been making this recipe for years, and it's always a hit. It's a classic for a reason!
ANAS ALAHMADI
[email protected]These carrots are the perfect make-ahead side dish. You can easily reheat them in the microwave or oven.
Colton Warden
[email protected]I added a bit of red pepper flakes to give these carrots a little kick. They were delicious!
Irakiza Pius
[email protected]These carrots are a great way to use up leftover coconut milk. I always have a can or two in my pantry, so this recipe is a lifesaver.
Trell
[email protected]I'm not a huge fan of carrots, but I actually enjoyed these. The coconut milk and ginger really elevated the flavor.
Jjfhfjf Hjgjfh
[email protected]I highly recommend this recipe to anyone who loves carrots or is looking for a new and exciting side dish.
Babra Azhar
[email protected]These carrots are the perfect balance of sweet and savory. They're not too sweet, but they're not bland either.
Antonio James
[email protected]I love the pop of color that these carrots add to my plate. They're so vibrant and cheerful.
SANDRA OLSSON
[email protected]These carrots are a great way to get your daily dose of vegetables. They're packed with nutrients and antioxidants.
John Njenga
[email protected]I was surprised at how well the coconut milk and ginger complemented the carrots. It's a unique and flavorful combination that I'll definitely be making again.
Georgia's Peach
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. Even my picky kids love it!
Rethabile Precious
[email protected]These carrots are the perfect side dish for any occasion. They're healthy, delicious, and sure to impress your guests.
Tmgraj Titung
[email protected]I love how easy this recipe is to follow. I was able to whip up a batch of these carrots in no time, and they turned out perfectly.
unkown name
[email protected]These coconut ginger carrots were a hit at my dinner party! The combination of sweet carrots, creamy coconut milk, and zesty ginger was a flavor explosion in every bite.