Ingredients
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1/3 teaspoon ground cinnamon (yes, it says 1/3)
- 1/4 teaspoon ground cumin
- Cayenne, 1 dash
- 1/2 pound carrots (1 1/2 cups, peeled, julienned)
- 1/3 cup orange juice
- 2 1/2 tablespoons currants ( dried currants, soaked in boiling water)
- Fresh ground black pepper, to taste
- Parsley, chopped (for garnishOR mint, chopped, for garnish)
How to Make
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Step 1: Gather your ingredients. Peel and julienne your carrots. Soak your currants in boiling water to cover, chop mint or parsley.
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Step 2: Heat the olive oil in a large saucepan over moderate heat.
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Step 3: Reduce the heat to low, add the sugar, spices, and carrots and stir for a few minutes.
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Step 4: Add the orange juice and the currants with some of their soaking liquid; bring to a boil.
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Step 5: Quickly reduce the heat and simmer, covered, until the carrots are tender.
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Step 6: Add pepper and adjust the seasoning to taste.
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Step 7: Sprinkle with chopped parsley or mint.
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Step 8: Serve warm or at room temperature.
Tips & Variations
- Carrots: Rather then julienne whole carrots, you could probably use the pre-formed baby carrots from the grocery by adjusting the cooking time.
We hope you enjoy this recipe!
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