My husband is not a big fan of raw carrots but I can’t resist buying them when the cheerful orange and red colours take over the vegetable stalls. Luckily, they taste great roasted, braised, steamed, sautéed, blanched and baked. I try to incorporate them in our diet in cooked form in different recipes. From egg rolls to good old carrot cakes, they appear a lot in our fall-winter and Spring menu. Cooked carrots are easier to digest too.
This simple recipe is my favourite way to eat carrots as they retain their crunch, colour and flavour without getting over cooked. The bright and beautiful cooked Carrot salad adds to the festive look of a celebration table as well as makes a healthy and yummy side for a week day lunch or even a brilliant snack!
You can add toasted sesame seeds, walnuts and raisins or use different colours of carrots to make it more interesting and glamorous for a special occasion.
2 cloves garlic, minced
1 teaspoon cumin powder
1 tablespoon any hot sauce(harissa, sambal, sriracha)
Salt to taste
1/4 cup apple cider vinegar
1 tablespoon honey
2 tablespoon olive oil
A small bunch coriander/cilantro leaves, chopped
This Is What You Do:
Boil water in a saucepan.
Add carrots to the pan and cook for 2 minutes. Drain water and set aside carrots.
Heat oil in a frying pan on low heat. Add garlic, cumin, honey and hot sauce diluted with a few spoons of water. Sauté for a few seconds.
Add carrots, vinegar and salt.
Cook another 2-3 minute or till the liquid dries completely but the carrots are still soft crunchy.
Garnish with chopped coriander. Serve warm or room temperature.