- I enjoy the way it feels when throwing some ingredients together happens to result in something very tasty. This part is really about creativity. Elevating something from "meh" to "this is really good!" just amazes me every time.
- I love how much more popular I've become from cooking for other people, or even just telling people about it. At least I'm being honest.
I want to start off with Minty Carrots. I'm quite new to mint in savory cooking, but I've seen it used in Mediterranean cook books, so I can't help but think of it as important. It has in interesting ability to brighten up the flavor of the dishes I've used it in. Add to this the sweetness you get from the carrots, and the aroma from the garlic, and you too may find it to be the salvation of an otherwise bland side-dish carb like rice or couscous.
I got my mint from Galloway's in my neighborhood. Fresh mint will probably do in a pinch.
Ingredients
- About four large carrots, peeled and sliced into 1/4 inch pieces.
- A tablespoon of good extra virgin olive oil.
- 1/2 teaspoon salt.
- Freshly cracked black pepper.
- Enough cold water to almost cover the carrots in a pot.
- Two cloves of garlic.
- A tablespoon of dried mint.
Directions
Put the peeled and cut-up carrots into a pot. Add the olive oil, salt, and pepper, and enough water to almost cover the carrots. Err on the side of not enough, because you don't want to end up with mush.
Set the pot uncovered on your stove on high to boil. You can turn it down after it starts to boil.
After about ten minutes, crush or chop the garlic and add it, along with the mint, to the pot. I like to add garlic closer to the end so its flavor isn't cooked away.
By the time most of the water has evaporated, your carrots will be well-cooked, and the water/oil mixture that's left will be very orange in colour, and sweet.
