FARM CARROTS WITH CUMIN, CARAWAY & LIME
Never have I had carrots that tasted as good as this! Spices and carrot juice make this recipe. If you try it, I hope you enjoy as much as we did. BF found this recipe from a recent edition of Country Home magazine. You can either buy carrot juice or make it yourself if you have a juicer.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- If using baby carrots, half or quarter lengthwise.
- Heat a large non-stick skillet over medium heat. Add cumin, caraway and mustard seeds to dry skillet. Cook and stir until seeds are toasted and begin to pop, about 3 to 4 minutes. If you don't have cumin or mustard seeds, try about 1/4-1/2 teaspoon powdered and add with carrot juice in next step.
- Carefully add carrot juice and bring to a boil. Reduce heat and simmer until mixture is reduced by three-quarters, about 4 minutes. Add butter and stir until just melted. Strain, discard seeds and set aside, keeping warm.
- In the same skillet, cook the carrots in olive oil over medium heat about 15 to 18 minutes (depending on whether your carrots are large or small julienne) or until tender, turning occasionally.
- Add carrot juice reduction, stir in lime juice, and salt and pepper to taste. Sprinkle with herbs to serve.
Nutrition Facts : Calories 111.7, Fat 3.6, SaturatedFat 0.4, Sodium 115.3, Carbohydrate 19.5, Fiber 5.3, Sugar 8.3, Protein 2.6
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ashraf uddun
[email protected]I love the combination of flavors in this dish. The cumin and caraway really shine through.
aki tamer
[email protected]This dish was easy to make and turned out great! I will definitely be adding it to my regular rotation of side dishes.
Mk madman
[email protected]My kids loved this dish! They ate it all up and asked for seconds.
Md.Rabiul Islam Rafi
[email protected]Not bad! A good base recipe that I will tweak in the future.
Dimpho Mbewe
[email protected]These farm carrots with cumin, caraway, and lime were a delicious and refreshing side dish. The cumin and caraway added a warm and earthy flavor, while the lime brightened up the dish and added a touch of acidity. The carrots were cooked perfectly, s