I’m missing summer vegetables so much, I had enough of the cabbages, roots and other heavy stuff. What I do like, and what they are selling a lot still are carrots, not again the heavy winter carrots but the small sweet carrots which you can eat as candy just like that.
I got hooked on the combination carrot with cumin seeds, it’s so good that I made two different recipes with it. They are both pretty easy and relatively fast to make.
The first is a glazed carrot recipe
young carrots ( about 2 or 3 pp as a side dish)
½ teaspoon ginger powder
½ teaspoon chili powder
½ teaspoon bruised cumin seeds
½ teaspoon bruised coriander seeds
1 teaspoon honey
1 teaspoon white wine vinegar
Drizzle of olive oil
Bring a pan with salted water to a boil. Clean the carrots and blanche them in the water for a couple of minutes. They should be almost done but still have a bite.
Put all the spices with the oil, vinegar and honey in a skillet; warm it and mix it together. Now add the carrots and glaze them in the mixture for a couple of minutes. After you blanched them, don’t wait to transfer them to your skillet but move right away so the carrot can absorb the taste of the sweet, sour and spices well.
This recipe I found on another blog called Desert Candy. I only changed a little something in the preparation to make the mash a little more flavorful. The combination of the carrots with the fetah and cilantro is great!
2 cups carrot
(you can use young ones but a little bigger is good as well, as long as they’re not the size of your forearm)
1 small onion
3 garlic cloves
½ teaspoon cumin seeds
½ teaspoon coriander seeds
Pinch of chili powder
Toast and bruise the seeds.
Cut the onion in four parts ad it with the clean carrots and the garlic cloves to the stock and simmer until everything is nice and soft.
Drain the veggies and mash them with a mixer or fork. You can leave it a bit chunky or mix until a smooth paste. Add the seeds and the chili powder and mix them in. Serve with some crumbled fetah and cilantro on top.