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Coriander carrots

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Ingredients for 4 servings:

  • 1 tsp coriander seeds
  • 500 g carrot(s)
  • 2 shallots
  • 3 tbsp olive oil
  • 150 ml vegetable stock
  • 1 pinch(s) curry powder
  • 1 pinch of chili powder
  • 1 tsp ginger, grated
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

very good side dish to duck breast

Toast the coriander seeds in a dry pan until they begin to smell. Then crush them in a mortar and pestle. Peel the carrots and slice them into approximately 3 mm thick slices. Dice the shallots. Heat the olive oil in a saucepan and sauté the diced shallots. Add the carrot slices and sauté briefly. Deglaze with the vegetable stock, cover, and simmer over low heat for about 10 minutes. Mix the vegetables with the spices. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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