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.
The weekly joy of the veg box delivery to my doorstep, the beauty, freshness and abundance of the produce. The smell and the array of colour of the bountiful harvest of crops. The squeak of the kale, the snap of podding broad beans.
— Helen Bowman
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