Carrots with Fennel, Ginger and Lemon

These carrots are incredibly aromatic and exhibit a bit of a floral taste. The combination of lemon juice, crushed fennel seeds, and ginger create a beautiful flavor with the sweetness of the carrots. The flavor is definitely not for everyone, but if you like all of these ingredients, you’ll probably be a fan. If preferred, you can always add the ginger sooner to the pan to mellow it out more or opt for a lesser amount. I personally like the the fresh, vibrant ginger taste, but know it can be overpowering for some.

Also, make sure you don’t skip the step of crushing the fennel seeds. This allows the fragrant oils to be released and ultimately, creates more flavor. For those unfamiliar, fennel has a slight licorice-like flavor and is subtly sweet. It’s also a flowering plant in the carrot family, and native to the Mediterranean.

Meanwhile, combine this side dish with green veggies and protein of choice, and you’ve got yourself a complete meal. I even enjoyed adding a couple scoops of these to my big salad bowl I eat at lunchtime. It was delicious and a nice way to mix things up.

Cheers and enjoy!

P.S. – Tomorrow is my birthday and I’m feeling great about turning 33! It’s my auspicious year and a very exciting one to boot!

Ingredients:

  • 4-5 large carrots, peeled and sliced into ~1/4″ pieces
  • 1 Tbsp pasture-raised ghee or coconut oil
  • 1/2 tsp fennel seeds
  • 1/2-inch piece fresh ginger, peeled and finely chopped
  • 1/2 lemon, juiced
  • 1/2 tsp sea salt
  • Optional: 2-3 Tbsp fresh cilantro, chopped

Directions:

  1. Melt ghee or coconut oil in large pan over medium heat. Place the fennel seeds on a cutting board and slightly crush using heel of hand on the back of a chopping knife. Add to pan and toast 1-2 minutes, or until fragrant.
  2. Next, add the chopped carrots to the pan, along with the sea salt and lemon juice. Toss well and reduce heat to medium-low. Cover and cook 7-8 minutes or until carrots are tender, stirring occasionally.
  3. Lastly, add the fresh ginger and stir well. Cook for another couple minutes. Remove from heat and garnish with fresh cilantro, if using. Serve.

*Note: if you’re not big on ginger, you can add it sooner to mellow out the flavor or opt for a little less.

 

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Gingered Carrot Mash

gingered carrot mash

Let me tell you, these are some mighty fine and decadent carrots! This mash combines the best of all worlds with a little creaminess, spice, sweetness, tang and crunch. Not only that, but it makes for a great side dish to nearly any protein and is a good source of paleo-friendly carbs. I’ve been eating it with my lunch lately, as a side to a big salad. Jesse has been missing out on trying this stuff because I keep eating it, so if he doesn’t get on it soon, he’s gonna miss out!

Cheers and enjoy!

Ingredients:

  • 4 cups peeled and chopped carrots
  • 3 medjool dates, pitted and cut in half
  • 3-5 Tbsp water
  • Himalayan sea salt to taste
  • 1 tsp ground ginger
  • 3 Tbsp grass-fed butter
  • 1 Tbsp fresh lemon juice
  • 1/3 cup sprouted almonds, chopped

Directions:

  1. Place carrots in a steamer basket in a pan and cover with a lid. Cook over medium heat for 7-8 minutes or until carrots are fork tender.
  2. Meanwhile, add the water and dates to a small saucepan. Cook over medium-low heat, stirring occasionally. Continue to cook for a few minutes, until dates have softened and absorbed the water. Add more water if needed. It will be a sticky paste once done.
  3. Once carrots and dates are done, add to a food processor with the butter, salt, ground ginger and lemon juice. Process for about 30 seconds and then remove lid and scrape down the sides. Repeat one or two more times, until smooth.
  4. Pour mixture into a bowl and stir in the chopped almonds by hand. Serve warm or at room temperature.

Yields: ~5 side dish servings