Monday, October 22, 2012

Caramelized Carrots

A simple side dish put together in a jiffy. That's what this dish is about. Everyone knows the benefits of carrots which is rich in vitamins and mineral with beta-carotene's. Remember when mom used to make us eat saying our eyes will have good sight even in older age. I love munching on the baby carrots. This is one of those vegetables that stays put for many days without going bad in the refrigerator. 



Ingredients:
Carrots - 4 big ones (Cut into coins)
Water (Vegetable stock) - 2 Cup
Lemon juice/ Vinegar - 1 tbsp.
Cinnamon - 1/2 tsp.
Parsley - 1 tsp.
Cayenne Pepper/ Chili Powder - 1/2 tsp.
Salt to taste

Method of Preparation:
~ Boil the water/ Vegetable stock in a wide pan.
~ Add the all the ingredients and bring the water to boil again.
~ Now cover and reduce the heat. Let the carrots cook in the steam.
~ Once carrots are done and water has almost dried up, open the lid and continue to cook until water dries up.
~ Serve it hot as a side dish to Rice & Dal fry/ burger/ couscous


Sending this to my Bon Vivant event - Bon Vivant #9 - Simply Sides.


4 comments:

Thanks for stopping by! I look forward to hearing from you of any suggestions and requests. Feel free to email me @ sumeesculinary@gmail.com

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