My YJ Recipes
Makes 4 Servings.
1 pound large carrots
1 tablespoon caraway seeds
1 large garlic clove, chopped into a few pieces
2 tablespoons olive oil
4 tablespoons chopped parsley
Freshly ground pepper
1 lemon, quartered
1. Peel the carrots. Then cut them crosswise into chunks about 1 inch long. Cut the thicker pieces lengthwise into halves or quarters so that all the pieces are about the same size. Put them in a pot; add water to cover and 1 teaspoon salt. Bring to a boil. Lower the heat and simmer, covered, until tender but not too soft, about 12 to 15 minutes.
2. Meanwhile, using a mortar and pestle, smash together the caraway seeds, garlic, 1/2 teaspoon salt, 1 tablespoon of the oil, and 2 tablespoons of the parsley. You won't break up all the seeds, but the garlic should be mushy.
3. When the carrots are done, drain them, and then return them to the pot for a few minutes to dry. Add the remaining oil, the caraway mixture, and plenty of pepper. Toss to coat. Add the remaining parsley, toss again, and serve with the lemon wedges.