Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
4whole carrots (raw)
4cupswater
2tspcumin seeds
1whole lemon (juiced)
pepper (optional)
1tbspparsley (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.
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.
