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Toasted Cumin Lemon Carrots

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< 1 min read
Summary

Simple yet flavorful is the name of the game with these carrots. Steaming is fuss- and oil-free and the addition of toasted cumin seeds and lemon afterward complements the natural sweetness of the carrots perfectly.

Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 4 whole carrots (raw)
 4 cups water
 2 tsp cumin seeds
 1 whole lemon (juiced)
 pepper (optional)
 1 tbsp parsley (optional, chopped)

Directions

1

In a large soup pot, bring about four cups of water to a boil.

2

While the water is boiling, wash and peel the carrots.

3

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.

4

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.

5

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!

6

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.

7

Once the carrots are finished, transfer them to a medium serving bowl.

8

Squeeze lemon juice on top and add the cumin and parsley. Mix together.

9

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

 4 whole carrots (raw)
 4 cups water
 2 tsp cumin seeds
 1 whole lemon (juiced)
 pepper (optional)
 1 tbsp parsley (optional, chopped)

Directions

1

In a large soup pot, bring about four cups of water to a boil.

2

While the water is boiling, wash and peel the carrots.

3

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.

4

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.

5

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!

6

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.

7

Once the carrots are finished, transfer them to a medium serving bowl.

8

Squeeze lemon juice on top and add the cumin and parsley. Mix together.

9

Sprinkle with ground black pepper if desired.

Toasted Cumin Lemon Carrots