Carrots with Shallots, Sage, and Cumin

Appetizers | World cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Carrots with Shallots, Sage, and Cumin

Ingredients

Turnips - 2 lbs
Shallot - 8.1 oz
Chicken Broth - 1 cup
Butter - 1.8 oz
Sage - 1 bunch
Cumin leaves - 1 tablespoon
Ground Nutmeg - ¼ teaspoon

Step by Step guide

Step 1

Cut the carrots into small sticks.

Step 2

Bring the broth to a boil and add 0.75 teaspoons of salt and 0.5 teaspoons of pepper. Add the carrots, cover, and cook for about 15 minutes until tender.

Step 3

Remove the lid and cook for another 5 minutes. Transfer the carrots to a bowl.

Step 4

In a skillet, melt the butter and sauté the thinly sliced shallots, adding 0.5 teaspoons of salt and pepper, over medium heat, stirring constantly for about 6 minutes until golden.

Step 5

Add the sage, cumin, and nutmeg and cook until fragrant for 1-2 minutes. Remove from heat and add the carrots, mixing well, and season with salt and pepper to taste.