I actually like carrots. In fact, they are one of my favorite non-green vegetables. Still, when this was first on the menu for December, I didn’t get that excited about them. I ended up leaving this recipe for last – just worked out that way. I’m glad it did though! Because I made these last night when I was already wanting something simple and really yummy – but no more fuss, no more fancy. That was so last week!
|what a simple list of ingredients: butter, onion, ginger, garlic, cardamom seeds, salt & white pepper,
carrots and chicken broth
|finally – and opportunity to use my mortar and pestle!|
|with butter melting, ingredients into the pan for a quick saute|
|adding the carrots to get their coating of butter|
|then the chicken broth – this is where I started wondering…
is this going to work????
|once they’ve simmered, though, the heat gets turned up, so the sauce
thickens, and makes a beautiful glaze
I have to say, these are very more-ish. I couldn’t stop eating them. Would I have liked a little fresh rosemary or thyme in place of the cardamom? Yes. Would maybe some other herb or spice been nice? Sure. But these were really good carrots. The depth of flavor from the ingredients and the cooking technique made them more than the sum of their parts. This was such an easy, good recipe, that I think I might be hard-pressed to make carrots as a side dish any other way. And I think it could easily become something that I would serve more often. I thought they were great!