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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (111g) Recipe makes 6 servings The following items or measurements are not included below: 1 lemons, zest of |
||
| Calories 54 | ||
| Calories from Fat 24 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 90mg | 3% | |
| Potassium 243mg | 6% | |
| Total Carbohydrate 7.8g | 2% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 2.8g | ||
| Protein 1.0g | 2% | |
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North African Spiced Carrots
By: bikerchick
Jan 28, 2005
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 "baby" carrots as a timesaver.
SERVES 6
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 cup water
- 3 tablespoons lemon juice
- 1/8 teaspoon salt, to taste
- 3 cups sliced carrots (4 medium-large)
- 1 lemon, zest of
- 1/4 cup chopped parsley
Directions
1
Heat oil in large non-stick skillet over medium heat.2
Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds.3
Add water, lemon juice and salt.4
Bring to a simmer.5
Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often.6
Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes.7
Stir in parsley and lemon zest.8
Serve hot or at room temperature.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
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Featured Reviews for This Recipe
From: ChefTifara
On Oct 23, 2006
I made these to go with a West African menu, and they added a set of competely different spicing to my menu of Chicken and Groundnut Stew, African Chop, and rice. I did cook the carrots right away, as I like well-cooked carrots. A nice change of pace.
From: Bergy
On Feb 7, 2005
I love carrots any which way- your recipe gives a new dimension to them. I served them hot as a side dish with fish, mashed potatoes and minted peas. Delicious dinner, your carrot recipe was a hit. Thanks for posting it bikerchick
From: NcMysteryShopper
On Nov 12, 2005
I also added my carrots to the liquid and let them cook. I thought the amounts of the spices were a little off as I found them to be quite overpowering and they masked the flavor of the carrots. I do used freshly ground spices, but I would use way less next time. Thanks for a great carrot recipe.
From: ~Rita~
On Feb 8, 2005
This is different then the carrots I have. I find carrots sweet all on thier own so I agree with not adding sugar. At times I do add honey. This recipe gave it a whole new demension. Tang from the lemon juice, zest and coriander. Smokeyness from the cumin. And of course my favorite garlic no more to be said! I did add in the carrots along with the liquids. I just couldn`t see my carrots being cooked in 3-5 minutes. And they still had a nice crunch to them. Thanks for being this style of making carrots to zaar!
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