Pomegranate-Glazed Carrots
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The ubiquity of pomegranates in Morocco inspired food editor Maggie Ruggiero to add one nontraditional ingredient — pomegranate juice — to this very traditional meze; its tartness turns up the volume on all the flavors, and its color lends a beautiful mah
Ingredients
1 tablespoon olive oil
1 pound carrots, cut diagonally into 1/4-inch-thick slices
1 cup pomegranate juice
1 (3-inch) cinnamon stick
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 teaspoon coriander seeds, toasted and lightly crushed
Instructions
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and saut, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature.
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