2 tsp butter
1 tbsp Brown Sugar
3/4 tsp curry powder
1/4 tsp ground cumin
1 lb carrots, scraped and sliced about 1/8" thick
1/4 tsp salt
dash of freshly ground black pepper
3/4 cup water
2 tbsp chopped fresh flat-leaf parsley
In a large nonstick skillet, over medium heat, melt the brown sugar with the butter, curry, and cumin; cook, stirring, for a minute. Add the carrots, salt, pepper, and water. Cover skillet and bring to a boil; reduce heat and simmer 7 to 8 minutes or until carrots are tender.
Remove lid from skillet and simmer briskly, stirring often, for about 5 minutes until the liquid is reduced to a couple of tablespoonfuls. Sprinkle with the parsley.
3/4 tsp curry powder
1/4 tsp ground cumin
1 lb carrots, scraped and sliced about 1/8" thick
1/4 tsp salt
dash of freshly ground black pepper
3/4 cup water
2 tbsp chopped fresh flat-leaf parsley
In a large nonstick skillet, over medium heat, melt the brown sugar with the butter, curry, and cumin; cook, stirring, for a minute. Add the carrots, salt, pepper, and water. Cover skillet and bring to a boil; reduce heat and simmer 7 to 8 minutes or until carrots are tender.
Remove lid from skillet and simmer briskly, stirring often, for about 5 minutes until the liquid is reduced to a couple of tablespoonfuls. Sprinkle with the parsley.
Yield: 4 servings
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