While many of us enjoy eating raw carrots as part of our salads or eating them wholly, most of us avoid cooked carrots. Now, cooked do not have to be dull and unfalvoured. You’ll agree when you relish this delightfully tasty carrots recipe with five spices. For the best falvour, slice the carrots very thinly either in strips like match sticks or in diagonal slices. It serves 4 and you can serve it hot or cold. Just make sure that the carrots are not over cooked and are not too soft.
½ cup water
8 medium sized carrots peeled and sliced diagonally (1/2 inch thick) or cut into the size of large match sticks
¾ tsp. ground cumin
1 cinnamon stick
½ tsp. ground ginger
¼ tsp. cayenne pepper, or to taste
¼ tsp. ground coriander
2 tsp. lemon juice
2 tsp. honey
Bring water to boil in a heavy 10-inch skillet and add carrots and the spices.
Lower the heat so that the liquid bubbles very gently and then cover and simmer for about 10 minutes.
Uncover the skillet and add the honey and lemon juice.
Increase the heat to high and boil until most of the liquid is evaporated and the carrots are just tender – for about 5 minutes.
Turn off the heat and remove before serving them hot or cold.
The best thing about this North African recipe is that it has no cholesterol and very high in Vitamin A and vitamin C. It also has lots of dietary fiber and potassium. The thiamine content is also very high. This is surely an ‘A’ grade recipe.