Garlic Coriander Carrots

I ADORE this recipe, and I’m not a carrot fan, so that’s a testament to this recipe’s deliciousness.  It is virtually impossible to get me to consume the root vegetable known as a carrot.  It always seemed to me that it was hidden in the ground for a reason.  People who can munch on raw carrots baffle me.  Do they also chew on raw potatoes?  I discovered, quite by chance, that carrots can be made edible much the same way sweet potatoes are, by pulverizing them in the microwave until they are delectably soft.  How did I discover this, you ask?  A bout of dyslexia when entering in the time setting on the microwave.  What a happy mistake!  ALL of the above text is to say, I hate carrots, yet I love this recipe AND my recommended microwave time may need to be adjusted if you’re one of those raw carrot eaters.

 

3.75 cups fresh sliced carrots 1 16-oz package frozen sliced carrots
2 tbsp omega-3 light butter 2 tbsp omega-3 light butter
2 cloves garlic, minced 2 tbsp pre-minced garlic
2 cups coriander [cilantro], finely chopped 2 tbsp coriander [cilantro] paste
1 tsp fresh ginger, peeled, minced* 1/4 tsp ginger, ground

*[I am ENTIRELY too lazy to process ginger in this manner.]

 

[1] Wash, trim, and peel carrots. Chop into 1/4-inch slices. Steam carrots, covered, for 10 minutes or until desired tenderness.

[2] Peel and mince ginger and garlic.

[3] Finely chop coriander.

[4] Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Add coriander; cook 1 minute.

[5] Remove from heat; stir in carrots.

[1] Empty frozen carrots into microwave steamer bagand microwave for 8 minutes or until desired tenderness.

[2] Heat butter in large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring constantly. Add coriander and ginger to pan; cook 1 minute.

[3] Remove from heat; stir in carrots.

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