The trinity of North African seasonings, cumin, coriander and paprika, lends exotic appeal to this simple carrot preparation.
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 cups sliced carrots (4 medium-large)
- 1 cup water
- 3 tablespoons lemon juice
- 1/8 teaspoon salt, or to taste
- 1/4 cup chopped fresh parsley
Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
51 calories; 3g total fat; 0g total saturated fat; 0mg cholesterol; 86mg sodium; 7g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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