| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
New, Text, Import |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
c |
Onion; chopped |
| 2 |
tb |
Fresh ginger root; grated |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Cumin seed; toasted, ground |
| 3 |
tb |
Sugar OR honey |
| 2 |
lb |
Carrots; trimmed, peeled, and sliced, 1/4" thick |
| 3 |
c |
Chicken stock |
|
|
Salt |
| 3 |
tb |
Fresh dill OR cilantro; chopped |
INSTRUCTIONS
Warm the olive oil in a large saucepan over medium heat. Add the onion and
cook until tender and translucent, 8 to 10 minutes. Add the ginger,
cinnamon, cumin, and sugar or honey and cook for another 2 minutes. Add the
carrots and enough stock or water to just barely cover the carrots. Simmer,
covered, stirring occasionally, until the carrots are tender and the liquid
is reduced, 15 to 20 minutes. Season to taste with salt and sprinkle with
the herbs.
Serves 6.
Recipe by: Home Food - Joyce Goldstein (Square One, San Francisco)
Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998
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