Wednesday, September 22, 2010

Glazed carrots

30 pcs. Shallow carrots or 4-5 pcs. large, cuthalf (large - without core), 3 tbsp.tablespoons ghee or unsalted butter2 tbsp. tablespoons sugar, 1 / 4 tsp turmeric, 1 / 2 hoursteaspoon ground kariandra, 2 tbsp. tablespoons orangeor apple juice, 2 / 3 cup of mineral water,1 / 2 tsp salt, pinch of ground red pepper2 tbsp. tablespoons coarsely chopped cilantro, 1 tsp freshlemon juice, 1 / 4 tsp grated nutmegnut.

Cut the halves of the carrot diagonally on wedges1,5 cm Arrange carrots in a single layer of broadlow pot. Add 2 tbsp. tablespoons butter, sugarsand, turmeric, cardamom, coriander, juice, water and salt. Bring to a boil, cover and lower the fire. Youngbride small carrot stew on low heat for 20 minutes, and the old large - up to 40. When the water is almost all evaporated,Remove cover and add the fire. Evaporate the moisture balance,shaking the pan to prevent sticking carrots.

When the carrot is covered with shiny glaze, remove thepan from heat and add the tablespoon of butter, pepper andgreens. Shake the pan so that all mixed up. Just before serving sprinkle with lemon juice and sprinkle with nutmeg.

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