Sunday, January 15, 2012

Cumin Ginger Carrots

Easy, delicious, and one of those delightful dishes that somehow tastes better when you accidentally forget about and overcook it for a few minutes.

1 bunch carrots, sliced at an angle
A few slices ginger, julienned
Cumin seeds
Olive oil
Splash chicken or veggie broth

Set a frying pan over medium heat. When hot, add a glug of olive oil and wait a few seconds to let it heat through. Add the ginger and a couple pinches of cumin seeds, and saute in the oil for about 30 seconds. Add the carrots and a pinch or two of salt, and saute, stirring occasionally, for 3-5 minutes.

Add a splash of broth, stir once, and cover. Turn the heat down to medium-low and let steam for a few minutes until desired tenderness (poke with a fork to see how soft they are). They're good al dente or accidentally overdone (my favorite, because they get all caramelized and delicious that way).

Serves 2-4.

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