👩🍳Sometimes vegetables can feel like an afterthought – but with a little time and attention, they can become the star of the meal!
🥕This carrot recipe is proof of that.
🌿The gremolata (a fancy term for herb mixture) in this dish would be delicious stirred into other veggies, quinoa, or even lentils for an exotic Middle Eastern flavor.
Carrots with Gremolata
(makes 8-10 servings)
2 lbs (900 g) carrots
4 tsp olive oil
½ cup (125 ml) low-sodium organic vegetable stock
¼ cup (8 g) chopped mint
¼ cup (8 g) chopped parsley
2 tsp fresh lemon juice
Pink Himalayan salt and fresh ground pepper, to taste
Slice the carrots in half lengthwise, and then cut diagonally, into 2-inch long strips.
Heat 1 tsp of the oil in the skillet over medium-high heat and add carrots, cooking for 1-2 minutes before adding the broth. Bring to a boil and then cover, reducing the heat to medium-low and cook for about 10-12 minutes, until the carrots are tender.
Remove the cover and cook another 2-3 minutes, until the liquid has evaporated and the carrots begin to carmelize. Remove from heat and season with salt and pepper.
While the carrots are cooking, prepare the gremolata: combine mint, parsley, lemon juice and rest of the olive oil in a small dish. Add salt and pepper to taste.
Toss the carrots with the gremolata and enjoy!