Braised Cumin-Coriander Carrots Recipe
Spiced with the complementary duo of cumin and coriander, these carrots are sweet and delicious. Note that older, large carrots take longer to cook than baby carrots.
Yield: 4 servings
Preparation time: 10 minutes
Cooking time: 15 minutes
Spice meter: Mildly spiced
1 pound carrots, peeled and cut in 1/4 inch slices, or 1 pound baby carrots, peeled and trimmed
1-1/2 tablespoon butter
1/3 cup water or orange juice
1 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1-1/2 tablespoons chopped fresh cilantro or flat-leaf parsley
In a large pot over medium heat, combine the carrots, butter, water, sugar, cumin, and coriander.
When the water boils, reduce the heat to medium-low, cover and simmer for 5 minutes.
Uncover and raise the heat to medium.
Continue cooking, stirring occasionally, until the carrots are tender and the liquid is evaporated, about 7 to 10 minutes depending on the size of the carrots. Toss the carrots with the cilantro and serve.
Omit the cumin and coriander. In Step 1, add 1/2 cinnamon stick and 5 lightly bruised cardamom pods along with the carrots, butter, water, and sugar. Follow the recipe as directed. Remove the whole spices after cooking. Replace the cilantro with chopped fresh parsley or mint.
Per serving: Calories 88 (From Fat 33); Fat 4g (Saturated 2g); Cholesterol 10mg; Sodium 59mg; Carbohydrate 13g (Dietary Fiber 3g); Protein 2g.