
Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.
Calories 51 Carbohydrates 7 Fat 3 Saturated fat 0
Mono unsaturated fat 2 Protein 1 Cholesterol 0 Fiber 2 Potassium 186
This recipe has been added to the following public cookbooks:
Good food,
Carrots,
billys notable cooking,
30 Minutes or Less EatingWell Recipes,
favorite classic catering
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | carlaruls
01/12/08 08:15 PM | good stuffgo to stardoll.com it rules |
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