Wednesday, October 29, 2008

Karen's Turkish-ish Braised Carrots

My friend Karen shares some fantastic recipes with me, and this is one of the latest favorites. She got it from another friend, who said it was "quite possibly adapted from Nigel Slater." My sister Marnie requests this dish frequently, and between the two of us, we have no trouble polishing off the entire pan. I've adapted it to be dairy-free. The final two ingredients are not to be skipped. Find them at your local ethnic food store section (or online) -- they're what makes the dish truly delicious.

1 lb. carrots
1 Tbsp Earth Balance margarine
2 tsp olive oil
1/4 cup water
1/4 tsp ground ginger
1/4 tsp ground coriander
1/4 cup plain soy yogurt
1 tsp za'atar
2 tsp pomegranate molasses

Peel the carrots and cut them into large chunks. In a medium saucepan over low heat, melt the margarine and oil together. Add the ginger and coriander and stir. Add carrots and water and stir to coat the carrots. Turn the heat up to medium and cook, covered, until the carrots are tender, about 15-20 minutes, stirring occasionally. It's okay to let the carrots develop some brown, caramelized spots -- yum, yum. When ready to serve, stir in the yogurt, za'atar, and pomegranate molasses.

Serve over rice or Israeli cous cous, or as a side dish.

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