The fresh turmeric root, ginger, garlic, and onions are the real stars of this side dish...and to that end, the carrots can be easily replaced with your favorite vegetable; sweet potatoes, cabbage, or Yukon Gold potatoes. This is just as delicious warm after cooking, or chilled the next day. Enjoy! (Also, you're welcome for the reprieve from the ratchet food photography I am noticing that I used in the last few posts. ;)
Ingredients 2 cups carrot coins, blanched in boiling water 1/4 cup parsley 2 cups sliced onion 1/2 cup sliced celery 3 cloves minced garlic 2 tablespoons minced ginger 2 tablespoons minced turmeric root 1/2 teaspoon cinnamon 1/2 teaspoon salt 3 tablespoons sugar 1/2 cup coconut oil To begin, heat a pan over low heat. Add in all ingredients except the carrots and parsley. Cook, for 25 minutes stirring constantly, until the sugar caramelizes and the onions are broken down. Add in carrot coins, parsley, heat for 3 minutes, then toss and serve.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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