Sweet Cardamomed Carrots

Cardamomed Carrots Recipe from Saudi Arabia

Region / culture: Saudi Arabia | Servings: 4 |

Vegetarian diet

Introduction

Sweet Cardamomed Carrots is a delightful and aromatic dish that combines the natural sweetness of carrots with the warm and exotic flavors of cardamom. This recipe is a perfect side dish for any meal, adding a touch of elegance and sophistication to the table.

History

This recipe has its roots in Indian cuisine, where cardamom is a commonly used spice in both savory and sweet dishes. The combination of carrots and cardamom creates a unique and flavorful dish that is sure to impress your guests.

Ingredients

1 lb (454 g) carrots, peeled and finely grated
1 cup sugar, plus
2 tbsp sugar
2 cups low-fat milk
0.25 tsp ground cardamom
2 tsp grated lemon peel
2 tbsp butter
2 tbsp flour

Garnish

How to prepare

Steam the carrots with the sugar, milk, cardamom, and lemon peel for approximately 15 minutes, or until the carrots are tender.
Pour the mixture into a sieve, pressing firmly on the carrots to remove all the liquid.
Set aside the liquid.
Melt the butter in a saucepan and stir in the flour.
Add the carrots, stirring to coat them with the flour mixture, and cook for 3 or 4 minutes.
Pour the reserved cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally.
Divide the mixture into individual serving dishes and garnish with nuts and raisins.
Learn more about cardamom, including its storage, uses, folklore, and where to order it.

Variations

Add a pinch of cinnamon or nutmeg for a different flavor profile.
Substitute honey for sugar for a natural sweetener.
Use coconut milk instead of low-fat milk for a dairy-free option.

Cooking Tips & Tricks

Be sure to finely grate the carrots to ensure they cook evenly and absorb the flavors of the cardamom and sugar.

- Press firmly on the carrots in the sieve to remove as much liquid as possible, as this will help the dish thicken and develop a rich and creamy texture.

- Garnish with a variety of nuts and raisins for added texture and flavor.

Serving Suggestions

Serve Sweet Cardamomed Carrots alongside a spicy curry or grilled chicken for a complete and satisfying meal. Pair with a side of fluffy basmati rice for a traditional Indian feast.

Cooking Techniques

Steaming the carrots with the sugar, milk, and spices helps to infuse them with flavor and create a tender texture. Cooking the carrots in a flour and butter mixture helps to thicken the dish and create a creamy consistency.

Ingredient Substitutions

Feel free to customize this recipe to suit your taste preferences. You can use different types of nuts or dried fruits for the garnish, or adjust the amount of sugar to your liking.

Make Ahead Tips

You can prepare the Sweet Cardamomed Carrots ahead of time and reheat them gently on the stovetop before serving. The flavors will continue to develop as the dish sits, making it even more delicious.

Presentation Ideas

Serve Sweet Cardamomed Carrots in individual serving dishes for an elegant presentation. Garnish with a sprinkle of chopped nuts and raisins for a pop of color and texture.

Pairing Recommendations

Pair Sweet Cardamomed Carrots with a glass of chai tea or a refreshing mango lassi for a complete Indian-inspired meal. The warm spices and creamy textures will complement each other perfectly.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Sweet Cardamomed Carrots contains approximately 200 calories, making it a light and satisfying side dish.

Carbohydrates

Carrots are a good source of carbohydrates, providing energy for the body. This dish is a great way to incorporate healthy carbohydrates into your diet.

Fats

This dish contains a small amount of butter, which adds richness and flavor. Be mindful of portion sizes to keep fat intake in check.

Proteins

While this dish is not a significant source of protein, you can easily pair it with a protein-rich main dish to create a balanced meal.

Vitamins and minerals

Carrots are rich in vitamin A, which is important for eye health. They also contain vitamin C, potassium, and fiber, making them a nutritious addition to your diet.

Alergens

This recipe contains nuts, so be cautious if you or your guests have nut allergies.

Summary

Sweet Cardamomed Carrots is a nutritious and flavorful dish that provides a good source of carbohydrates and essential vitamins and minerals. Enjoy it as a side dish or a light dessert.

Summary

Sweet Cardamomed Carrots is a delicious and aromatic dish that combines the natural sweetness of carrots with the warm and exotic flavors of cardamom. This recipe is a perfect side dish for any meal, adding a touch of elegance and sophistication to the table. Enjoy the rich and creamy texture of this dish, along with the crunchy nuts and sweet raisins for a delightful culinary experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day, and I was visiting my dear friend, Mrs. Johnson, who was known for her incredible cooking skills. As soon as I walked into her kitchen, the sweet aroma of cardamom and carrots filled the air, and I knew I had to learn how to make this dish.

Mrs. Johnson welcomed me into her kitchen with a smile and a twinkle in her eye. She handed me a cutting board and a knife and began to teach me how to peel and slice the carrots just so. She explained that the key to this dish was to slice the carrots thinly and evenly so that they would cook to perfection.

As we worked side by side in the kitchen, Mrs. Johnson shared with me the story behind this recipe. She told me that she had learned it from her own grandmother, who had passed it down through the generations. The recipe originated from India, where cardamom is a staple spice in many dishes. Mrs. Johnson had perfected the recipe over the years, adding her own twist to make it truly unique.

I listened intently as Mrs. Johnson shared her tips and tricks for making the perfect Sweet Cardamomed Carrots. She explained that the key to this dish was to toast the cardamom seeds before grinding them into a fine powder. This would release their aromatic oils and enhance the flavor of the dish.

After adding the cardamom powder to the sliced carrots, Mrs. Johnson added a touch of honey to sweeten the dish. She explained that the honey would caramelize as the carrots cooked, creating a rich and decadent glaze.

As the dish simmered on the stove, Mrs. Johnson and I sat down at her kitchen table to enjoy a cup of tea and catch up on old times. She told me stories of her childhood in India, where she had learned to cook from her mother and grandmother. She spoke of the flavors and aromas that filled her childhood home, and how she had carried those memories with her throughout her life.

As we sat and talked, the sweet aroma of the Sweet Cardamomed Carrots wafted through the kitchen, tempting us with its delicious scent. Mrs. Johnson finally declared that it was time to eat, and we both eagerly filled our plates with the steaming carrots.

The first bite was pure bliss. The sweetness of the honey combined with the warm, earthy flavor of the cardamom created a dish that was truly unforgettable. Mrs. Johnson smiled at me as I took my first bite, knowing that I had fallen in love with this recipe, just as she had all those years ago.

After our meal, Mrs. Johnson gifted me with a handwritten copy of the recipe for Sweet Cardamomed Carrots. She told me that she wanted to pass on this recipe to me, just as her grandmother had passed it on to her. I was touched by her gesture and promised to cherish the recipe always.

As I left Mrs. Johnson's house that day, I couldn't wait to recreate the Sweet Cardamomed Carrots in my own kitchen. I knew that this dish would become a staple in my recipe collection, a reminder of the bond that Mrs. Johnson and I shared over our love of cooking and good food.

And so, every time I make Sweet Cardamomed Carrots, I think of Mrs. Johnson and the day that she taught me how to create this delicious dish. Her wisdom and friendship will always be with me as I continue to cook and share this recipe with my own loved ones.