Sweet-Spiced Carrots with Chickweed

Preparation info

  • Serves


    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    One of those simple combinations that just plain work: scented carrot slices balanced by deeply earthy, shiny little leaves. Do not cook the chickweed, or it will lose its succulent spring; just barely begin to wilt it in the warm buttery spices. Serve with shrimp or poultry. Accompany with a pilaf of rice or quinoa.


    • 2 to 3 ounces small chickweed (about 3 cups)
    • 1 pound medium carrots
    • ¼ cup water
    • 1 tablespoon lemon juice
    • ¼ teaspoon ground allspice
    • ½ teaspoon ground ginger
    • 1 tablespoon sugar
    • 1 tablespoon butter
    • ¼ teaspoon kosher salt


      1. Rinse chickweed and shake dry. Chop into small bits. Peel carrots. Cut thinner ends on diagonal into ½-inch slices. Halve wider ends lengthwise, then slice on diagonal.
      2. Combine carrots in medium-large heavy skillet with water, lemon juice, allspice, ginger, sugar, butter, and salt. Bring to a boil.
      3. Reduce heat, cover, and simmer gently until carrots are tender, about 10 minutes, shaking pan or stirring fairly often. Uncover and continue cooking a minute or two to glaze, if necessary.
      4. Add chickweed, cover, and steam just until leaves begin to wilt, about 1 minute. Toss to mix. Serve immediately.