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Categories:
cumin seeds extra-virgin olive oil fresh ginger carrots salt water freshly squeezed lemon juice maple syrup fresh parsley
Viewed: 29 - Published at: 5 years agoIngredients
- 1/2 teaspoon cumin seeds
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon minced fresh ginger
- 1 1/2 cups peeled and sliced carrots, cut 1/4 inch thick
- 1/4 teaspoon sea salt
- 2 tablespoons water
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon maple syrup
- Chopped fresh parsley, for garnish
Method
- Toast the cumin seeds in a dry saute pan over medium heat, shaking the pan back and forth until they start to pop and become aromatic.
- Immediately add the olive oil and ginger and saute for 1 minute.
- Stir in the carrots and salt, then turn down the heat to medium-low, add the water, cover, and cook for about 2 minutes, until just barely tender.
- Stir in the lemon juice and maple syrup.
- Garnish with the parsley and serve immediately.
- Store in an airtight container in the refrigerator for 5 to 7 days.
- (per serving)
- Calories: 85
- Total Fat: 7.2g (1.g saturated, 5.1g monounsaturated)
- Carbohydrates: 6g
- Protein: 0g
- Fiber: 1g
- Sodium: 180mg
