Recipe
- 1/2 lb of carrots (I use the baby ones)
- Sprinkle of caraway seeds (about a 1/4 teaspoon of less, they are strong)
- 2 cloves of garlic, chopped or minced
- 1 tablespoon of butter
- About 1 tablespoon of cilantro, roughly chopped
- About 1 tablespoon of parsley, roughly chopped
- 1/4 - 1/2 teaspoon sweet Hungarian paprika
- S/P
Serving Size - 2
Boil, or steam the carrots until tender. Roughly mash the carrots in a bowl and toss in the paprika, s/p and herbs. Melt butter and garlic in a pan until fragrant, pour over the carrots, mix. Sprinkle the caraway seeds over the top, mix and serve. I actually pour the seeds into my hands and break them a bit before I add them to the carrots.
2 comments:
I love cooked carrots! I am growing red, purple, white, and of course orange carrots. I can already picture this colorful dish onthe table!
This dish would look GREAT with different colors of carrots!
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