A carrot is a root vegetable that can be eaten raw, cooked, or juiced. It has many health benefits including preventing heart disease and cancer. Cumin carrots are carrots that have been seasoned with cumin seed. This recipe involves grating the carrot into thin pieces before boiling them in water for about 5 minutes. They can then be drained and added to a bowl of fresh spinach, or other vegetables like kale or broccoli.
The carrots can be sprinkled with black pepper, salt, cumin seed and a dash of olive oil. The recipe is finished when the dish has been garnished with fresh herbs like parsley or chives. This side dish makes for an excellent addition to any meal and provides antioxidants as well as vitamin A which helps boost your immune system!
What should I know about Cumin Carrots?
Cumin seeds are ground by hand into a coarse powder before being mixed with other seasoning ingredients in this recipe; alternatively you could use pre-ground cumin if preferred. They provide flavor that’s similar to chili powder but without the heat so don’t worry if it sounds too spicy because once they are cooked the heat is greatly diminished.
-This recipe calls for both black pepper and fresh herbs, which can be found in most grocery stores or markets; they are a great way to add flavor without adding extra calories.
How do I make Cumin Carrots?
Add olive oil and cumin seeds to a hot pan while stirring continuously until fragrant (about 20 seconds). Add carrots with salt, pepper, garlic powder and ground ginger then stir again until coated (another 30 seconds). Cover and cook on medium high heat for ten minutes before removing lid to let them brown slightly. Finally remove from stovetop when all liquid has evaporated away (or you can keep it at low temperature, covered, for another 20 minutes to allow the carrots to cook longer).
As you can see, this is a simple recipe that just needs some salt and pepper. Since it’s so easy, I don’t recommend adding anything else unless you want to add herbs like thyme or rosemary. Give these Cumin Carrots a try! They might not be your favorite food but they are sure worth trying at least once!
What are some dishes where carrots can be used?
You might want to consider using them in soup, salad or as a side dish. If you plan on making soup with your carrot then make sure that the broth is well seasoned and also has other vegetables such as potatoes, celery root or parsnips for added flavor and texture. To ensure that your soup maintains its natural color do not add onions or leeks which will give it an orange hue from their skin when they’re cooked – unless of course you like this look! For more ways to use up those leftover carrots see our recipe below: Traditional Cumin Carrots Recipe Servings:
-Carrots, peeled and chopped into sticks or rounds
-Cumin seeds (to taste)
-Salt to taste
-Pepper to taste
-Butter for frying the carrots in pan. Use a nonstick skillet if you have one available. If using olive oil instead of butter then use less than with butter because it’s more potent flavor wise!
Instructions: Put some water on the stove top so that it begins boiling while you prep your carrots by chopping them up and putting them in a bowl filled with cold water. This will make them crispier when they are fried – just be careful not to over soak them as this can cause soggy ones after cooking! Once the water is boiling, pour the carrots into a pot with some oil and turn down the heat to medium-low. Stir them occasionally for about 20-25 minutes until they are tender. Remove from pan and add spices (if desired). Add salt if you want your carrots to be seasoned well – this is up to preference as it will have a stronger flavor than if you just used cumin!
What about the using Cumin for every day dishes?
Using Cumin is a great way to use this popular spice that many people enjoy.
A little bit of Cumin goes a long way when you are cooking – it can bring the flavors out in your dishes and make them more vibrant by adding subtle earthy tastes.
Cumin is a flavorful spice with warm, peppery notes and hints of citrus and chocolate, as well as anise-like qualities which are all encapsulated under its sweet flavor.