I just love raw carrots, but this can be a nice change of pace. This recipe was inspired by my favorite Indian dessert . It’s an excellent choice for picky anti-veggie eaters. It’s also a nice choice when children are young and raw carrots are a choking hazard. Serves 4-6
Cardamom Speckled Glazed Carrots Recipe
Author: Rebecca Cofiño for Mamaguru
Ingredients
- 10 medium carrots
- sea salt
- 1 T butter
- 1 T sugar (preferably natural cane sugar)
- ½ t cardamom (preferably freshly ground)
Instructions
- Peel carrots and cut into pieces about 1 inch thick on the diagonal. Make sure pieces are evenly sized for even cooking.
- Place carrots in a Dutch oven or a sauté pan over a medium flame. Add just enough water to cover the bottom of pan. Add a pinch of sea salt and cover with a lid. Cook for 5-10 minutes, until carrots are tender-crisp.
- Remove lid. Add remaining ingredients. Continue cooking with lid off so excess water evaporates. Stir occasionally. Cook for about 3 minutes, until carrots are nicely glazed. Enjoy.
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