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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2009
- 12 small carrots (2 lb/1 kg)
- 1 onion
- 3 cloves garlic sliced
- 1/3 cup chicken broth or water
- 1/3 cup vegetable broth or water
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 pinch cayenne pepper (optional)
- 1 tablespoon cornstarch
- 1 tablespoon minced fresh coriander
- 1 tablespoon minced fresh parsley
MethodPeel 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.
Nutritional facts Per each of 6 servings: about
- Sodium 341 mg
- Protein 1 g
- Calories 93.0
- Total fat 4 g
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
- Iron 4.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 212.0
- Vitamin C 8.0