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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This traditional Ethiopian recipe is great paired with meat and poultry dishes. Ingredients:
2 tablespoons olive oil |
4 medium carrots (1/2-inch) |
3/4 cup shallot, finely chopped |
4 garlic cloves, minced |
3 pieces fresh ginger, julienne-cut strips and peeled (1/2-inch pieces) |
2 tablespoons sugar |
2 tablespoons honey |
1 tablespoon butter |
4 cardamom pods, bruised |
2 fresh thyme sprigs |
2 cups organic vegetable broth |
1/2 teaspoon salt |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally.
2. Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bring to a boil.
3. Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. Discard thyme sprigs and ginger. Stir in 1/2 teaspoon salt; cool.
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