Wednesday, 20 February 2013

Carrots with Cardamom & Pistachios

We don't eat a lot of plain cooked carrots... not that these are plain... but somehow cooked carrots aren't our fave thing ever. We really liked these, though. And I'm very pleased when I come up with something that tastes this good but is really simple to do. 

4 servings
30 minutes prep time

Carrots with Cardamom and Pistachios

450 grams (1 pound) carrots
1/4 teaspoon black peppercorns
5 or 6 pods of green cardamom
2 tablespoons unsalted butter
1 tablespoon honey
1/4 teaspoon salt
1/4 cup shelled pistachios

Peel and trim the carrots, and cut them into chunks. Put them in a pot with water to cover, and boil them until tender; about 15 minutes.

Meanwhile, crush the black peppercorns and cardmom together lightly, then pick out the green papery husks from the cardamom and discard them. Grind the pepper and cardamom thoroughly.

When the carrots are cooked, drain them and return them to the pot. Mash them with the pepper and cardamom, the butter, honey, and salt. If you prefer a smoother texture, they can be puréed in a food processor instead. Serve them with the crushed pistachios sprinkled over top.

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