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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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An old favourite, low in fat and full of flavour. Ingredients:
2 lbs carrots |
2 teaspoons vegetable oil or 2 teaspoons canola oil |
1 garlic clove, chopped |
1 tablespoon ginger, peeled and chopped |
1 1/2 teaspoons cumin |
1 tablespoon honey (you can substitute brown sugar or maple syrup for a slightly different flavour) |
1 pinch salt |
1 -1 1/2 cup chicken broth |
Directions:
1. Peel carrots and cut into 1/4 inch slices diagonally.
2. Heat oil in large skillet and cook garlic and ginger for one minute. Add cumin and stir for 30 seconds.
3. Add remaining ingredients, starting with 1 cup of broth.
4. Cook over medium heat stirring occasionally. Leave uncovered.
5. When all of the liquid has evaporated check if carrots are tender. If they aren't add more broth and continue cooking. They should take about 20 - 25 minutes.
6. When done check for seasonings and serve.
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