{"id":6229,"date":"2009-05-06T05:04:49","date_gmt":"2009-05-06T12:04:49","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=6229"},"modified":"2009-05-06T05:04:49","modified_gmt":"2009-05-06T12:04:49","slug":"herbed-carrots-with-ginger-garlic-butter","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/sides-etc\/herbed-carrots-with-ginger-garlic-butter\/","title":{"rendered":"Herbed Carrots with Ginger Garlic Butter"},"content":{"rendered":"


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A no frill, no fancy quick recipe. This is done in my kitchen pretty often, esp. on the weeknights when I need to cook\u00a0 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.<\/p>\n

I am getting really choppy with the writing today:-D.. but before I move on to the recipe, here’s a Knock! Knock! <\/strong><\/a>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
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Ingredients:<\/strong><\/em><\/p>\n

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  1. 4\u00a0 carrots, lightly peeled & cut in circles OR you can use baby carrots whole<\/strong><\/li>\n
  2. 3\u00a0garlic cloves, smashed & minced<\/strong><\/li>\n
  3. 1\u00a0tablespoon\u00a0butter<\/strong><\/li>\n
  4. 1.5\u00a0teaspoon\u00a0minced peeled fresh ginger<\/strong><\/li>\n
  5. 1\u00a0tablespoon\u00a0chopped fresh Rosemary (or any herbs, like thyme, parsley, cilantro etc)<\/strong><\/li>\n
  6. 1\/2\u00a0teaspoon\u00a0grated lime zest<\/strong><\/li>\n
  7. 1\u00a0tablespoon\u00a0fresh lime juice<\/strong><\/li>\n
  8. Black Pepper or Chili Flakes. whatever you prefer<\/strong><\/li>\n
  9. Salt<\/strong><\/li>\n<\/ol>\n


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    \nPreparation:<\/strong><\/em><\/p>\n

    Add butter in large\u00a0 skillet over medium heat. Add garlic and ginger to pan. Cook for about a\u00a0 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.<\/p>\n

    Add the carrots, Rosemary (or any other herb), lemon zest, Black Pepper or Chili Flakes & Salt.<\/p>\n

    Stir & toss quickly for everything to be combined well.<\/p>\n

    Cover & cook for about 5-8 minutes. The carrots will\u00a0 be crisp tender.<\/p>\n

    Drizzle some lime juice on the carrots & stir them together.<\/p>\n

    Serve warm or at room temperature as a side.<\/p><\/blockquote>\n


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    \nWe 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!<\/a>
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    \nRelated Posts:<\/strong><\/p>\n

    Glazed Rosemary & Garlic Potatoes<\/a><\/strong>
    \n    Potato Salad with Herbs & Tomatoes-A “Fresh Moroccan Taste”<\/a><\/strong>
    \n    Cauliflower Tagine with Walnut & Mint Couscous<\/a><\/strong>
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