Saturday, August 11, 2012

Carrots with Garlic and Cilantro

Carrots, carrots carrots.  Enjoyed raw with dip.  Oven-roasted.  Stir-fried.  Brown sugar glazed. Tossed into soups, fried rice or casseroles.  It is a vegetable we go through a lot of in this household.   Thanks to our CSA, we now have another simple method of preparing this bright orange jewels.

recipe courtesy of Driftless Organics

serves 4

The Ingredients:
2 lbs carrots
Salt & pepper to taste
2 cloves garlic, minced
1 Tbsp olive oil
1 tsp fresh lemon juice
2 Tbsp fresh cilantro, chopped

The Process:
Clean the carrots and slice on the bias into 1/2-inch pieces.

Add the carrots to a medium saucepan with just enough water to cover. Bring to a boil over medium-high heat.  Cover, reduce heat and simmer the carrots until almost tender, about 8 minutes.  Add salt and pepper to taste.  Continue to cook another 6-8 minutes uncovered, until liquid is reduced.  Drain any remaining liquid.  Toss carrots with garlic, oil, and  lemon juice.  Cook another minute.  Stir in cilantro and serve warm.

The Review:
Simple. A little over cooked...but I  fault the cook, not the recipe.  I adored the bite of fresh garlic and crispness of the lemon on top of the carrots' natural sweetness.  The cilantro I would not have missed much.  I suspect the recipe would be equally as tasty with another herb sprinkle.  

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