The humble carrot. A.K.A. Prince Charming, because they often come to my rescue at the last minute. An essential component of many recipes, carrots can also be used to create a perfectly respectable side dish. Now, these aren’t the over-cooked carrots of your school cafeteria. These tasty little morsels are luscious, earthy and sweet.
Paired with ghee, they add a caramel flavor to anything from Asian stir-fries to African tagines, to the most routine meal of ground beef and onions. I like to balance the carrots’ sweetness by adding a little zing of lemon juice and ginger, but they’re also great plain.
Next time you’re desperate for a veggie, don’t run to the store! Feast on the modest carrot elevated to noble dinner companion.
1 lb carrots, peeled with ends removed
1 tbsp ghee
1/3 c water
1/4 tsp salt
1 tsp lemon juice (optional)
1/2 tsp ground ginger (optional)
Chop carrots into 1/2 inch coins, chunks or sticks, aiming for similarly-sized pieces. Add carrots and remaining ingredients to medium saucepan. Place lid on pot and bring to a boil over high heat. Turn heat down to medium and boil / steam for 10 minutes.
Remove lid and cook over medium-low heat until carrots are tender but not soggy when speared with a fork. The water will evaporate, leaving the ghee to make a syrupy glaze.