Ginger & Herb Carrots

Submitted by tamarinda

"This is a healthy version of gingered carrots. The herbs add flavor and essential nutrients."

 

• Ready In: 25mins
• Ingredients: 10
• 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

1. In a large skillet over medium-low heat, toast seeds. (In the meantime, you can grate your ginger.).
2. Remove from pan and put aside.
3. Heat coconut oil over medium heat. Saute ginger in coconut oil 1 minute.
4. Stir in turmeric and black pepper.
5. Stir in onion and carrots.
6. Add wine. Bring to a boil. (If you intend to poach fish with this meal, put it on top now).
7. Turn down to a simmer. Cover and simmer 10 minutes until evaporated.
8. Add soy sauce. Cover until al dente.
9. Sprinkle with fresh dill.

Reviews

[Baby Kato]

What an interesting way to serve carrots Tamarinda. This savory dish had a lot of flavor. The spices were pretty intense but didn't clash with each other. The spicy carrots were perfectly cooked. Made as written, but used coriander seeds in place of cumin or dill, as I was out of both. Thank you for sharing this tasty way to prepare carrots. Made for Spring Pac/2012.

 

[A Fishy Veggie]

I used cumin instead of dill seed.