Ingredients
Directions
In a large soup pot, bring about four cups of water to a boil.
While the water is boiling, wash and peel the carrots.
Slice into strips, about 3–4” long and ½” wide. Most importantly, for even cooking, they should be about the same size. You could also slice them into spheres if you prefer that shape.
Place the carrots into a steamer basket or a colander. Place the basket on top of the steaming water. It should sit in the pot so that only the steam is hitting the carrots, not the water.
Cover and let steam for 20 minutes or until tender. When checking the carrots’ doneness, make sure to lift the lid away from you — steam is very hot and you don’t want to burn yourself!
While the carrots are steaming, toast the cumin seeds on low in a small stovetop pan. Stir them frequently to keep from burning. Once the cumin seeds become fragrant (about 5–7 minutes) they’re done. Remove from heat and hot pan and set aside.
Once the carrots are finished, transfer them to a medium serving bowl.
Squeeze lemon juice on top and add the cumin and parsley. Mix together.
Sprinkle with ground black pepper if desired.
Chef's Notes
Substitutions
If you don’t have cumin seeds, use mustard seeds or fennel seeds. Or try a combination!
If you don’t have carrots on hand, steam green beans, broccoli or any other vegetable in your fridge. The cooking time will vary so check on them every 5 minutes.
In place of parsley, try chopped dill, cilantro or rosemary.
Recipe from WHOLE Life Club (WLC).
Ingredients
Directions
In a large soup pot, bring about four cups of water to a boil.
While the water is boiling, wash and peel the carrots.
Slice into strips, about 3–4” long and ½” wide. Most importantly, for even cooking, they should be about the same size. You could also slice them into spheres if you prefer that shape.
Place the carrots into a steamer basket or a colander. Place the basket on top of the steaming water. It should sit in the pot so that only the steam is hitting the carrots, not the water.
Cover and let steam for 20 minutes or until tender. When checking the carrots’ doneness, make sure to lift the lid away from you — steam is very hot and you don’t want to burn yourself!
While the carrots are steaming, toast the cumin seeds on low in a small stovetop pan. Stir them frequently to keep from burning. Once the cumin seeds become fragrant (about 5–7 minutes) they’re done. Remove from heat and hot pan and set aside.
Once the carrots are finished, transfer them to a medium serving bowl.
Squeeze lemon juice on top and add the cumin and parsley. Mix together.
Sprinkle with ground black pepper if desired.
