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 0
This recipe has been added to the following public cookbooks:
30 Minutes or Less EatingWell Recipes,
favorite classic catering,
WILLOW CAFE COOKBOOK
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | carlaruls
01/12/08 08:15 PM |
good stuffgo to stardoll.com it rules |
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Photograph by EatingWell
Find dozens of delicious and nutritious Mediterranean recipes from EatingWell - from classic Parsley Tabbouleh to Herbed Lamb Chops with Greek Couscous Salad. Plus savory, summery seafood recipes.
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