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North African Spiced Carrots

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.5 (28 votes)

The trinity of North African seasonings, cumin, coriander and paprika, lends exotic appeal to this simple carrot preparation.



READER'S COMMENT:
"The prep time is inaccurate. I had to keep simmering them for more than 30 mins for any hint of tenderness. Maybe shredded carrots would have been a better idea. The spices used (and I used a bit more than recommended) did nothing to...
North African Spiced Carrots Recipe

Makes: 6 servings, 1/2 cup each

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Total Time:

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 cups sliced carrots, (4 medium-large)
  • 1 cup water
  • 3 tablespoons lemon juice
  • 1/8 teaspoon salt, or to taste
  • 1/4 cup chopped fresh parsley

Preparation

  1. Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.

Nutrition

Per serving: 51 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 86 mg sodium; 186 mg potassium.

Nutrition Bonus: Vitamin A (210% daily value), Vitamin C (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1/2 fat (mono)


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