Carrots with a Moroccan Twist
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||4 g|
|sat. fat||3 g|
- Portion size: 4 to 6
Think of carrots as the canvas on which you can paint a whole spectrum of flavours. Here, it's cumin for a mild Moroccan twist; in the variation, it's ginger and lemon for an East Asian accent. Both are nutritious, all-season, multi-purpose sides that complement poultry, pork, lamb and vegetarian dishes.
- 12 12small carrots, (2 lb/1 kg)
- 1 1oniononions
- 3 3cloves garlic, sliced
- 1/3 cup 1/3cupchicken broth or vegetable broth, or water
- 2 tbsp 2tbspbutter
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tspground cumin
- 1 pinch 1pinchcayenne pepper, (optional)
- 1 tbsp 1tbspcornstarch
- 1 tbsp 1tbspminced fresh coriander or fresh parsley
Peel and cut carrots into 2-inch (5 cm) long pencil-thin sticks. Peel and halve onion; slice crosswise. Combine carrots, onion and garlic in 4- to 5-1/2-quart (4 to 5.5 L) slow cooker.
Add broth, butter, salt, cumin, and cayenne (if using); stir to coat carrots. Cover and cook on low until carrots are tender, about 3 hours.
Whisk cornstarch with 2 tbsp (25 mL) water; drizzle over carrots. Toss to combine. Cover and cook on high until sauce clears and glazes carrots, 10 minutes.
Sprinkle with coriander.
Additional information : Variation
Ginger Lemon Carrots: Replace cumin with 1 tbsp (15 mL) grated gingerroot or 1/2 tsp (2 mL) ground ginger. Add 2 tbsp (25 mL) lemon juice and 1 tbsp (15 mL) liquid honey. Cook as directed. Instead of fresh coriander, sprinkle with 1 green onion, thinly sliced.
Source : Canadian Living Magazine: November 2009