Ginger & Herb Carrots
Ready In: 25 mins
Serves: 4
Ingredients
- 2 tablespoons dill seeds or 2 tablespoons cumin seeds
- 1 tablespoon extra-virgin coconut oil
- 2 tablespoons fresh ginger, grated finely
- 1 tablespoon turmeric
- 1 tablespoon black pepper
- 1 sweet onion, thinly sliced
- 1 lb carrot, cut lengthwise and just long enough to fit your pan
- 3 tablespoons powdered thyme or 3 tablespoons parsley, minced
- 1⁄2 cup white wine
- 1 tablespoon soy sauce
Directions
- In a large skillet over medium-low heat, toast seeds. (In the meantime, you can grate your ginger.).
- Remove from pan and put aside.
- Heat coconut oil over medium heat. Saute ginger in coconut oil 1 minute.
- Stir in turmeric and black pepper.
- Stir in onion and carrots.
- Add wine. Bring to a boil. (If you intend to poach fish with this meal, put it on top now).
- Turn down to a simmer. Cover and simmer 10 minutes until evaporated.
- Add soy sauce. Cover until al dente.
- Sprinkle with fresh dill.
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