Caramelized Indian Carrots
24 September 2010
1 tbs. olive oil
1 tbs. agave syrup
1 tbs. fresh ginger, grated
1 tbs. fresh lemon juice
1/2 tsp. coriander
1/2 tsp. cumin
1/2 tsp. salt
1/2 medium red onion
5 large carrots, sliced
1. In a small bowlcombine olive oil, ginger, lemon juice, coriander, cumin, and salt. Stir until well blended.
2. In a medium bowl, combine carrots and onions. Add oil and ginger and toss until onions and carrots are well coated
3. Heat large skillet over medium-high heat. Add carrots and saute for 2 – 3 minutes. Reduce heat, add 1/2 cup water, and continue to cook until carrots are tender and onions are golden and sweet (add water by 1/2 cup as necessary to keep lightly moist).
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