I haven’t cooked dinner at home for so many nights now since the Christmas break! I don’t have vegetables in my fridge too save for some green onions, cilantro, 2 tomatoes and a half a bag of organic carrots. Thanks to the bag of carrots I’m able to participate in French Fridays with Dorie (FFWD) this week.
This carrot dish is tasty! Onions, garlic, ginger and cardamom are sautéed in butter (butter, not oil, makes a difference!) before the sliced carrots are added in with some chicken broth to cook. I didn’t remove the seeds from the cardamom pods and use whole pods instead because I mistook ‘seeds’ for ‘pods’ when I was reading the recipe. I did give the pods a light smash with the knife. I wasn’t sure how thin to cut the carrots too so I sliced them Chinese-stir-fry thin. Next time I’ll either cut them thicker or cook them for a shorter period so the carrots won’t be too soft.
The cardamom taste wasn’t very strong and overall this dish felt like a Chinese/Asian dish to me because of the ginger. It’s a great way to cook carrots though and I’ll be making this dish again.