Carrots Steamed with Garlic Stems
A perfect side for roast meat or even with other vegetable dishes.
Ingrédients
- 2 lbs carrots
- 1 bunch garlic stems
- 4 Tbsp clarified butter or coconut oil
- 1 Tbsp brown mustard seed
- 2 medium onions, sliced
- ½ tsp thyme
- 1 tsp tarragon
- Salt and pepper to taste
- A hint nutmeg, grated
- ½ cup stock or water
- 2 Tbsp lemon juice
Method
-
1
Wash carrots and chop into 3-inch sticks.
-
2
Chop garlic stems into 2-inch segments.
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3
Put a thick-bottomed pot on medium heat. Add clarified butter and mustard seeds. When they begin to sizzle, add chopped onions. Stir well.
-
4
Place carrots and garlic stems in the pot. Add thyme, tarragon, salt, pepper and nutmeg. Add stock and cover. Reduce heat to low after about 5 minutes. Let steam in the pot until vegetables are tender, 15-20 minutes.
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5
Let stand a few minutes to cool vegetables, then incorporate lemon juice and serve.
A variation of the Sweet Potatoes Steamed in Duck Fat from The Spice Trekkers Cook at Home
