Ingredients
2 T olive oil
1 ½ c onion, minced
1 T ginger, grated
2 t garlic, crushed
½ t salt
3 or 4 carrots, scrubbed and sliced
2 T fresh lemon or lime juice
½ c shredded, unsweetened coconut
Coconut-Ginger Carrots
by Ooooby CrewDirections
Preheat oven to 190c. Heat oil in a large, deep oven-proof skillet over medium heat. Add onion and ginger and cook for 5 minutes. Stir in the garlic and a pinch of salt and saute for another 5 minutes. Add the carrots coat them well with the onion mixture. Lower the heat, cover and cook for about 5 minutes longer. Add the lemon or lime juice. Cover tightly with foil and transfer to the oven to bake for 15 to 20 minutes, or until the carrots are just tender. Uncover and sprinkle with coconut. Return to the oven until the coconut is golden, about 10 minutes.
I've enjoyed using vegetables I haven't cooked with before (the kohlrabi and celeriac) and the mixed salad leaves have been absolutely delicious - the best I've ever had.
— Jane Rixon
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