You can make magic happen with 1-2 spices and let the vegetables take center stage. Cooking and eating is a multi-sensory experience – it is said that we first ‘eat’ with our eyes. Heirloom carrots are a beautiful sight – here they are slow-cooked with minimal spices to bring out their delicious sweetness.
Simply Spiced Carrots Recipe
Servings – 4
INGREDIENTS:
- 3- 4 cups sliced carrots (rounds) – use heirloom carrots when in season
- 2 tbs. sunflower oil / coconut oil
- ½ tsp. turmeric
- ¼ tsp. asafoetida (optional)
- 2 tsps. Whole fennel seeds (or whole cumin seeds)
- Salt to taste
Garnish:
- ¼ cup chopped cilantro / parsley / dill
DIRECTIONS:
- Add the oil to pan (medium flame)
- When the oil is hot, add the fennel seeds and let sizzle
- Add the turmeric and asafoetida; stir until fragrant
- Add the carrots and stir to coat with the oil/spice mixture
- Cover the pan and let the carrots cook, stirring every 2-3 minutes, ensuring that they don’t stick to the bottom of the pan; a nice roast is good
- Add a small amount of water only if necessary
- Carrots should be cooked in 8-10 minutes
- Add salt and turn off stove
- Garnish with cilantro / parsley / dill
Serve with basmati rice and mung dal for a complete meal
Note – you can make this recipe with any vegetable – cauliflower, cabbage, green beans etc. cooking times will obviously vary
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The information in this article is intended for informational and educational use only; It is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, foods, supplements, fitness, or other health programs.
