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.