Heh. I was wondering if what I made was similar to what gnomi is looking for. :)
I make what Molly Katzen (of the Moosewood Cookbooks) might recognize as a descendent of her Moroccan Carrots recipe.
Put equal amounts olive oil and sesame oil to cover the bottom of a large shallow pan. Add about the same amount of balsamic vinegar (or apple cider vinegar, if desired). Add heat *after* combining the two, so there's less splatter effect. Before they totally heat up and start splattering, add a large spoonful (or more) of minced garlic, let cook for a minute, and then add a healthy amount of cinnamon, a dash of clove, and about twice as much cumin as cinnamon (which ends up being a fair amount, but it's a thoroughly spiced non-hot-spicy dish). Once all of these have infused into the oil/vinegar (another minute or two), add carrots that have been peeled and sliced (oval-style, if you want to be fancy). Stir enough to completely coat every carrot with the oil and spices. Cover and cook, stirring occasionally, to your preferred level of cooking. (I like still slightly crunchy.)
Variation: you can use a half/half mix of carrots and parsnips for awesome results.
I don't tend to cook with specific measurements unless I'm baking, but I love this dish, served hot or cold. :)
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Date: 2008-09-18 12:22 am (UTC)I make what Molly Katzen (of the Moosewood Cookbooks) might recognize as a descendent of her Moroccan Carrots recipe.
Put equal amounts olive oil and sesame oil to cover the bottom of a large shallow pan. Add about the same amount of balsamic vinegar (or apple cider vinegar, if desired). Add heat *after* combining the two, so there's less splatter effect. Before they totally heat up and start splattering, add a large spoonful (or more) of minced garlic, let cook for a minute, and then add a healthy amount of cinnamon, a dash of clove, and about twice as much cumin as cinnamon (which ends up being a fair amount, but it's a thoroughly spiced non-hot-spicy dish). Once all of these have infused into the oil/vinegar (another minute or two), add carrots that have been peeled and sliced (oval-style, if you want to be fancy). Stir enough to completely coat every carrot with the oil and spices. Cover and cook, stirring occasionally, to your preferred level of cooking. (I like still slightly crunchy.)
Variation: you can use a half/half mix of carrots and parsnips for awesome results.
I don't tend to cook with specific measurements unless I'm baking, but I love this dish, served hot or cold. :)