Glazed Carrots, A cookbook review, and a recipe for love by Katelynn Ingersoll

This recipe comes from the first vegetarian cooscreen-shot-2016-11-11-at-11-05-46-amkbook I’ve ever owned, Lord Krishna’s Cuisine, The Art of Indian Vegetarian Cooking, by Yamuna Devi. It’s a beautiful book filled with so much more than thousands of vegetarian recipes.  It is one of my favorite books.  And yet, I admit, that I have only made a few dishes.  Each preparation I’ve made has been complicated and detailed.  Things I don’t really have time for.  These days, when it comes to food, we are obsessed with convenience and speed.  But the recipes in this book are very different. Each one involves beautiful, detailed interactions with each ingredient.  The use of spices and unfamiliar vegetables are demystified. The book teaches that food preparation is a meditation of love and should always be done in the mood of  service and gratitude.

And then there’s reality…which is why I have not tried so many of these recipes.

BUT! With the holidays around the corner, I suspect that maybe there’s going to be an opportunity for us to prepare just one dish with this mood in mind. It doesn’t have to be this dish.  But if you’re looking for that stand out side dish, try this recipe.  It combines the crowd pleasing baby carrot with the flavor of digestion enhancing spices.  After several holiday meals, I think I’ve perfected the recipe…

30 baby carrots, about 1 pound, sliced in half lengthwise

3 tablespoons ghee, or coconut oil

2 tablespoons brown sugar or maple syrup

¼ teaspoon turmeric

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Make it mindful: when you chop vegetables, just chop vegetables.

½ teaspoon coarsely crushed cardamom seeds

½ teaspoon ground coriander

¼ cup orange or apple juice

⅔ cup still or sparkling mineral water

½ teaspoon salt

⅛  teaspoon freshly ground pepper

2 tablespoons coarsely chopped fresh parsley

1 teaspoon fresh lemon juice

¼ teaspoon nutmeg

Place the carrots in a single layer in a skillet or saute pan with 2 tablespoons of the oil or ghee. Add the sweetener, turmeric, cardamom, coriander, and juice.  Boil, cover, and reduce the heat to low.  Simmer on low for 20-40 minutes, until the carrots are nice and tender.  

When almost all of the water has evaporated, bring the pot to a rapid boil until all the liquid boils away.  Shake the pan to prevent sticking and turn off the heat.  The carrots should be nice and shiny glazed by now.  Add the remaining 1 tablespoon ghee, the pepper, and the parsley.  Shake the pan again.  Just before serving, add the lemon juice.

Offer with love.

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