Oranger Than Thou Carrot Coins
These vibrant carrot coins are bursting with flavor, combining the richness of coconut oil, the zest of orange juice, and a blend of spices for a dish that’s perfect for an autumn gathering.
Equipment
- Large saucepan, Mandolin (optional), Grater
Ingrediƫnten
- 2 tablespoons 30 ml melted coconut oil
- 10 carrots trimmed, peeled, and thinly sliced into coins
- 1 cup 235 ml fresh orange juice
- 2 teaspoons coarse sea salt
- 4 cloves garlic grated
- 2 teaspoons cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon mild to medium curry powder store-bought or homemade (page 307)
Instructies
- In a large saucepan, heat the coconut oil over medium heat.
- Add the garlic, cumin, coriander, ginger, curry powder, and salt.
- Cook for 2 minutes until fragrant.
- Stir in the carrots and cook for another 2 minutes.
- Add the fresh orange juice and bring to a boil.
- Cover partially and cook for 10 to 15 minutes, stirring occasionally, until the carrots are tender and the liquid has reduced.
- Serve warm as a flavorful side dish.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a garnish of fresh cilantro for added color and flavor. Great with grilled meats or a hearty vegetarian meal.
Wine Advice:
A light, citrusy white wine like Sauvignon Blanc would pair nicely with the spice and orange zest of this dish.
Nutritional Information
Calories: 160 kcal | Carbohydrates: 35 g | Protein: 2 g | Fat: 5 g | Fiber: 5 g | Sugar: 15 g | Salt: 1.5 g
