Deborah Madison's Vegetable Literacy came in the mail yesterday, and I had about 40 recipes tagged within the first 40 minutes. This dish featuring carrots was one of them. I've been on the lookout for seasonal vegetable recipes that take a different direction than I might, while keeping everything short and simple for busy nights. This one hit that spot perfectly. I've embellished a bit to make it into a vegan main dish, but you could pull back to the basic carrots, coconut oil and lime and serve it as a side dish. Either way, I cannot recommend it heartily enough.
Ingredients
- 1 pound tender carrots, scrubbed and cut into 3/4-inch slices on a bias
- 2 tablespoons coconut oil
- 2 teaspoons fresh ginger, minced
- 2 tablespoons lime juice (freshly squeezed)
- sea salt, to taste
- 1 cup cooked black rice
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cashews, toasted and coarsely chopped
- coarse sea salt (like Maldon)
Instructions
- Bring a medium pot of salted water to a boil, and add carrots. Bring back to a gentle boil, and cook for 8-10 minutes, or until tender when pierced with a knife, but not mushy. Drain well in a colander, and return carrots to the pot over medium heat. Let all remaining water burn off, and stir in coconut oil and ginger. Toss to coat carrots until oil is melted and ginger is fragrant. Squeeze lime over top, season to taste with sea salt, and toss again to coat.
- Serve over black rice, sprinkled with cilantro, toasted cashews and coarse sea salt.
Servings: 2
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