25 Aug Spiced Carrots and Parsnips
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| Prep Time | 10 minutes |
| Cook Time | 40 - 50 minutes |
| Servings |
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Ingredients
- 3 tsp coriander seeds
- 1 1/2 tsp cumin seeds
- 18 pods green cardmom
- 1 1/2 lbs carrots
- 1 lb parsnips
- 3 Tbsp extra virgin olive oil
- 1 tsp Himalayan salt
- Dash cayenne pepper
- 1/4 cup water
- 1/4 cup yogrut (lactose free if needed)
- 2 tsp orange blossom water
- 1/4 cup fresh mint leaves
Ingredients
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Instructions
- Toast the coriander and cumin seeds over medium low heat, approximately 5 minutes. Stir every 1 – 2 minutes. Let the spices cool.
- Separate the cardamom seeds from the pods.
- Grind the cardamom seeds and toasted spices using a spice grinder or a mortar and pestle.
- Peel the carrots and parsnips. Cut them into 1 inch long pieces with a diagonal cut.
- In a sauté pan, stir together the carrots, parsnips, oil, ground spices, salt, and cayenne pepper. Cover with a lid, and heat on medium for 5 minutes. Stir. Cook for another 5 minutes.
- Add the water to the pan. Stir. Cover again. Cook for 20 – 25 minutes until the vegetables are tender. Stir occasionally.
- In a small bowl, stir together the yogurt and orange blossom water. Stir the seasoned yogurt into the vegetables.
- Transfer to a serving dish.
- Coarsely chop the mint. Sprinkle it on top of the vegetables.
Recipe Notes
Serving Suggestions:
- Serve with Whole Roasted Chicken (ETP recipe).
- Serve with salmon.