Thank you everyone, the blog is back to normal (it was a sidebar problem, I figured it out) and I've had a much better day today. (The only way was up, really.)
I found this recipe a while ago over at Too Many Chefs. It's absolutely brilliant, and I've made it several times lately. And I will make it many more times. It might not sound very exciting, but trust me - it's great.
Cilantro Carrots
1 kilo carrots, peeled, cut into long pieces and quartered lengthwise
6 tbsp water
3 tbsp fresh lemon juice
3 tbsp olive oil
1-2 tbsp cumin
2 garlic cloves, minced
fresh coriander, to taste
salt, pepper
Put the carrots and the water in a large saucepan with a lid. Salt a little. Bring to a boil, and let cook for about 7 minutes or until the carrots are tender but not too soft. Remove any water left in the pan, and transfer the carrots to a large bowl.
Add the lemon and olive oil, the cumin and the garlic. Mix well. Season with salt and pepper. You can prepare the dish up to this point and let it stand for up to two hours at a cool room temperature. Just stir in the coriander right before serving. (And it should be served at room temperature - the flavors are much nicer.
Morötter med koriander
8 comments:
What a simple yet elegant looking side dish! Thanks for the idea!
Cilantro rocks! love it.
I've discovered lots of lovely carrot dishes during the last year, and this one looks like another one worth trying!
This sounds nice for summer-- will have to give it a try.
I have some baby carrots in the fridge screaming out to be used in this recipe, thank Anne!!
Did you use ground cumin or seeds?
Pam - regular ground cumin!
What an unusual carrot recipe. i always like carrots cooked with mint and butter, but I need to try this. Anything to get my husband to eat more carrots! = )
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