A no frill, no fancy quick recipe. This is done in my kitchen pretty often, esp. on the weeknights when I need to cook quick & have balanced meal of veggies & proteins for the family. The carrots are crisp here but brimming with flavors. Cooking them a little bit, brings out the sweetness & richness of the taste.. This serves as great side dish when you have company too.
I am getting really choppy with the writing today:-D.. but before I move on to the recipe, here’s a Knock! Knock! from an uninvited guest from 6 AM till sundown, for the past week… have your Volume on for this, & then post me some ideas to how to put an end to this joke:-D
- 4 carrots, lightly peeled & cut in circles OR you can use baby carrots whole
- 3 garlic cloves, smashed & minced
- 1 tablespoon butter
- 1.5 teaspoon minced peeled fresh ginger
- 1 tablespoon chopped fresh Rosemary (or any herbs, like thyme, parsley, cilantro etc)
- 1/2 teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- Black Pepper or Chili Flakes. whatever you prefer
Add butter in large skillet over medium heat. Add garlic and ginger to pan. Cook for about a minute, stirring constantly at low heat. Not heating the butter before, allows the flavor of the garlic & ginger to be infused in it while it heats up. Do not let the ginger & garlic turn brown.
Add the carrots, Rosemary (or any other herb), lemon zest, Black Pepper or Chili Flakes & Salt.
Stir & toss quickly for everything to be combined well.
Cover & cook for about 5-8 minutes. The carrots will be crisp tender.
Drizzle some lime juice on the carrots & stir them together.
Serve warm or at room temperature as a side.
We usually have some lentils, or fish or chicken with this dish with a green salad & some bread, couscous, rice or whatever carb. is on the menu on the particular day…Sending this to Mahimaa’s 15 Minute Cooking!