Advertisement
Sweet-Spiced Carrots with Chickweed
- Serves
4
Published 2001
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 1 pound ¼
Method
- 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.
- Combine carrots in medium-large heavy skillet with water, lemon juice, allspice, ginger, sugar, butter, and salt. Bring to a boil.
- Reduce heat, cover, and simmer gently until carrots a
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe