* Exported from MasterCook *
Carrots with Jalapenos and Ginger
Recipe By : Thompson, Jump Up and Kiss Me Cookbook/pg236
Serving Size : 6 Preparation Time :0:00
Categories : Carrots Side Dishes
Vegetables Brenda Adams
Amount Measure Ingredient -- Preparation Method
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3 tablespoons vegetable oil
2 teaspoons yellow mustard seed
2 tablespoons gingerroot -- finely shredded
4 jalapenos -- seeded and thinly
sliced crosswise (about 4 tablespoons)
4 cups carrots -- peeled, coarsely
shredded sweet carrots (about 1 pound)
2 tablespoons lime juice -- freshly squeezed or
apple cider vinegar
1 teaspoon brown sugar
1/2 teaspoon salt
3 tablespoons shredded fresh mint or chopped fresh
cilantro (2 to 3 tab.)
2 cups nonfat plain yogurt -- (optional)
Heat the oil in a large skillet over medium-high heat until it is very
hot. Remove the pan from the heat, add the mustard, and cover to prevent
the seeds from popping out of the skillet. Shake the pan gently over the
heat until the popping subsides, about 10 seconds.
Uncover the pan and add the ginger and the chiles. Cook, stirring for
about 1 minute until the chiles soften. Stir in the carrots and continue
to cook, stirring frequently, until the carrots turn bright orange and
are slightly softened. Stir in the lime juice, sugar, and salt and cook
for another minute. Stir in the mint, and remove the pan from the heat.
Taste and season as desired with more salt, lime juice, and mint. Serve
cool, but not cold.
Serves 4 to 6
As a variation, add 2 cups of nonfat yogurt before serving to make a
creamy, Indian-style dish to accompany a curry dinner.
Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking
Adapted and MC formatted by Brenda Adams <
[email protected]>
posted mc 12/13/96
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NOTES : Be sure to use sweet, flavorful carrots for this simple salad.
Jennifer Trainer Thompson, Jump Up and Kiss Me Spicy Vegetarian Cookbook
