Autumn Recipe Share-Pan-Roasted Honey Carrots with Aromatic Spices
I wanted to do another recipe share. Its the first day of autumn and its time to start changing our diets to match the season. Todays recipe embraces the beauty of the autumn root veggies. This recipe comes from a wonderful book by Ellen Goldsmith and Maya Klein called Nutritional Healing with Chinese Medicine. If you like this recipe consider getting a copy because there are so many tasty recipes and really great information.
Pan-Roasted Honey Carrots with Aromatic Spices
1 tbsp avocado oil
2 lbs carrots ( about 5 large carrots) cut into 1 inch chunks
2 shallots or 1/2 red onion thinly sliced lengthwise
2 tsp mixed aromatic seeds (any two of fennel seeds, coriander seeds, dill, or mustard seeds)
1/2 tsp salt
1 tsp, minced ginger or turmeric root
1 tbsp liquid honey
1/2 cup plain yogurt (sheep, goats or cow milk if you can digest cow milk)
In skillet heat oil over medium heat. Add carrots and cook stirring for 2 min. Add shallots seeds, turmeric (or ginger) and salt; cook, stirring for 5 to 7 min or until shallots are lightly brown.
Stir in 1/4 cup water and honey, cover and cook for 5 min or until carrots are tender. Uncover and cook shaking pan often, until almost no liquid is left.
Plate. Server warm and drizzle with the yogurt.
From a TCM perspective the seed support digestion while the honey helps with lubrication supporting elimination. Both sheep and goat yogurt are good for the micro biome and are warm and sweet in nature, which boosts digestive function and also can support immune function.