The trinity of North African seasonings, cumin, coriander and paprika, lends exotic appeal to this simple carrot preparation.
extra-virgin olive oil
sliced carrots, (4 medium-large)
salt, or to taste
chopped fresh parsley
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, Total Fat 3 g, Monounsaturated Fat 2 g, Sodium 86 mg, Carbohydrate 7 g, Fiber 2 g, Protein 1 g, Potassium 186 mg. Daily Values: Vitamin A 210%, Vitamin C 15%. Exchanges: Vegetable 1,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet