Saturday, March 31, 2012

Spicy Carrot Coins

This is a yummy morrocan style dish that I converted from a recipe passed to me by a friend. It has one unusual ingredient and since I didn't have it I just used more honey.  This recipe serves a crowd so I've given one recipe for a crowd and then adapted it yet again for just two.

2 pounds carrots, peeled and sliced
2 large cloves garlic, minced
1 1/2 tablespoon olive oil
1 1/4 teaspoon ground corriander
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon
2 teaspoons honey
2 tablespoons lemon juice
Salt and Pepper to taste

Cook Carrots in boiling water for 7-9 minutes. Heat the oil over medium heat.  Add the garlic and cook for just over a minute.  Watch it carefully so it does not brown. Add the spices and honey.  Stir to combine.  Add the carrots and cook for a minute or two.  Take off heat, add the lemon juice, salt and pepper.


2 medium carrots, peeled and sliced
1 small clove garlic, minced
2 teaspoons olive oil
1/2 teaspoon corriander
1/4 teaspoon cumin
Pinch Cinnamon
1/2 teaspoon honey
2 teaspoons lemon juice
Salt and Pepper to taste

Use the instructions above.

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