Carrots Steamed with Garlic Stems
A perfect side for roast meat or even with other vegetable dishes.
- 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
Wash carrots and chop into 3-inch sticks.
Chop garlic stems into 2-inch segments.
Put a thick-bottomed pot on medium heat. Add clarified butter and mustard seeds. When they begin to sizzle, add chopped onions. Stir well.
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.
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