The humble carrot – sweet, aromatic, and crunchy – is a kitchen workhorse. In the past couple of years my fondness for carrots has grown because of the amazing flavor in the freshly harvested beauties from my Fully Belly Farm CSA box.
My simple recipe using carrots also uses another member of the carrot family – coriander. This is the seed of the cilantro plant, and its pungent, green, citrus flavor is a natural compliment to carrot’s sweetness. I like to grow Coriander (aka cilantro) all over my gardens. It’s usable at just about all stages of growth. Enjoy!
Carrots with Coriander
one bunch carrots, scrubbed or peeled, and sliced
2 TB green coriander, crushed or 1 TB dried coriander, crushed
2 TB olive oil
1 TB honey
Heat a frying pan over high heat until warmed, then add the olive oil and the carrots. Saute the carrots until they are tender but not too soft. Add the honey, coriander and salt to taste. Serve hot or at room temp.
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Good morning from Minnesota, and HAPPY BIRTHDAY, Penny!!!
Thank you for this timely carrot recipe. Although you know well my distaste for coriander or cilantro(so I’ll pass on this recipe), your information on carrots gave me an idea for a little dinner party I’m giving tomorrow night – carrot cupcakes. Thank you. You continue to inspire me, as you have for over 40 years. Love, Mom