Description
This is from eating well, fall 2004 issue. I have always despised cooked carrots, but have found it's because i don't like them with added sugars or brown sugars and i really hate them mushy. This is the first cooked carrot recipe that i really like and have made it repeatedly. I modified the original recipe so that the carrots are cooked to the bare minimum, and i've bumped up a couple of the seasonings to my tastes. I use a smoked paprika that's a little spicy, which is wonderful in this, but you could use whatever you have on hand. I've also just used
Ingredients
- Extra Virgin Olive Oil
- Garlic
- Paprika
- Ground Cumin
- Ground Coriander
- Water
- Lemon Juice
- Salt
- Carrots
- Lemon, Zest Of
- Parsley
Instructions
- Heat oil in large non-stick skillet over medium heat
- Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds
- Add water, lemon juice and salt
- Bring to a simmer
- Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often
- Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes
- Stir in parsley and lemon zest
- Serve hot or at room temperature