Spicy Carrot Coins

These are full of North African flavours - a wonderful accompaniment to roast lamb.  The spiciness offsets the natural sweetness of the carrots in a delicious glaze. This was adapted from an Eating Well magazine recipe.

Serves 2
Total prep and cooking time: 20 minutes   

2  large carrots, peeled and sliced

1 teaspoon olive oil

1 teaspoon butter

3/4 cup water

pinch of kosher salt

1 teaspoon sambal oelek or other chile paste

1 teaspoon ground cumin

2 tablespoons lemon juice

2 tablespoons chopped fresh parsley

 
Melt the butter with the olive oil over medium heat in a large skillet.  Add the sambal oelek and cumin, and stir.  Dump in the carrots, and stir around until they get nicely coated.  Add the water, and bring to a simmer.  Add the lemon juice and a pinch of salt, reduce the heat, and cover.  Cook until tender but not mushy, about 8 minutes, and then uncover.  Turn up the heat to medium-high and stir frequently for a few minutes, letting the excess liquid evaporate until it becomes a glaze.  Stir in the parsley, and serve.

 

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