Ginger & Herb Carrots
Ingredients
- 2 tablespoons dill seeds or 2 tablespoons cumin seeds ⓘ
- 1 tablespoon extra-virgin coconut oil ⓘ
- 2 tablespoons fresh ginger, grated finely ⓘ
- 1 tablespoon turmeric ⓘ
- 1 tablespoon black pepper
- 1 sweet onion, thinly sliced ⓘ
- 1 lb carrot, cut lengthwise and just long enough to fit your pan ⓘ
- 3 tablespoons powdered thyme or 3 tablespoons parsley, minced ⓘ
- 1/2 cup white wine
- 1 tablespoon soy sauce
Instructions
- In a large skillet over medium-low heat, toast seeds. (In the meantime, you can grate your ginger.).
- Remove from pan and put aside.
- Heat coconut oil over medium heat. Saute ginger in coconut oil 1 minute.
- Stir in turmeric and black pepper.
- Stir in onion and carrots.
- Add wine. Bring to a boil. (If you intend to poach fish with this meal, put it on top now).
- Turn down to a simmer. Cover and simmer 10 minutes until evaporated.
- Add soy sauce. Cover until al dente.
- Sprinkle with fresh dill.
Nutrition & Diet Analysis (per serving)
376
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).