Wednesday, June 08, 2005

Spiced Carrots

Spiced Carrots (Adapted from Everyday Food)

1 teaspoon olive oil
1 garlic clove, minced
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
16 ounces peeled carrots, sliced about 1/2" thick
1/2 teaspoon freshly grated lemon zest
1/3 cup water
1/4 teaspoon salt
1 tablespoon fresh lemon juice

In a large nonstick skillet, add oil and heat over low. Add garlic cloves, and cook until tender, about 2 minutes. Mix in chili powder and ground cumin - cook 1 minute.

Place carrots, lemon zest, water and salt into the skillet - bring to a boil. Reduce heat, cover, and simmer until carrots are tender, 15 to 20 minutes - check early for your preference in texture.

Remove the cover and boil until any remaining liquid has evaporated - about 2 to 3 minutes. Stir in 1 tablespoon fresh lemon juice and serve.

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