Elizabeth Schneider

Sweet-Spiced Carrots with Chickweed

Preparation info
  • Serves

    4

    Appears in
    top 1000Vegetables from Amaranth to Zucchini
    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.

    Ingredients

    • 2 to 3 ounces small chickweed (about 3 cups)
    • 1 pound medium carrots
    • ¼

    Method

    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 a