Spicy Carrot Coins
Cumin, coriander and ginger lend unusual zip and flavor to this colorful, healthy side dish shared by Nancy Zimmerman in Cape May Court House, New Jersey.
SERVINGS
|
6
|
CATEGORY
|
Low Fat
|
METHOD
|
Other stovetop
|
PREP |
10 min. |
COOK
|
15 min.
|
TOTAL
|
25 min.
|
INGREDIENTS
- 2 pounds carrots, sliced
- 1-1/4 cups water
- 1 cinnamon stick (3 inches)
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/4 cup honey
- 4 teaspoons lemon juice
DIRECTIONS
In a large nonstick saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Discard cinnamon stick. Add honey and lemon juice to carrots. Bring to a boil; cook, uncovered, for 5-8 minutes or until carrots are tender and liquid has evaporated. Yield: 6 servings.