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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a healthy version of gingered carrots. The herbs add flavor and essential nutrients. Ingredients:
2 tablespoons dill seeds or 2 tablespoons cumin seeds |
1 tablespoon extra-virgin coconut oil |
2 tablespoons fresh ginger, grated finely |
1 tablespoon turmeric |
1 tablespoon black pepper |
1 sweet onion, thinly sliced |
1 lb carrot, cut lengthwise and just long enough to fit your pan |
3 tablespoons powdered thyme or 3 tablespoons parsley, minced |
1/2 cup white wine |
1 tablespoon soy sauce |
Directions:
1. In a large skillet over medium-low heat, toast seeds. (In the meantime, you can grate your ginger.).
2. Remove from pan and put aside.
3. Heat coconut oil over medium heat. Saute ginger in coconut oil 1 minute.
4. Stir in turmeric and black pepper.
5. Stir in onion and carrots.
6. Add wine. Bring to a boil. (If you intend to poach fish with this meal, put it on top now).
7. Turn down to a simmer. Cover and simmer 10 minutes until evaporated.
8. Add soy sauce. Cover until al dente.
9. Sprinkle with fresh dill.
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