I love the flavor of hearty winter carrots paired with caraway. It’s sweet and nutty and perfect for a cold day. I make this recipe or this carrot and caraway soup recipe frequently during the cold months. -Ginger
- 1 pound large carrots
- Salt and freshly ground pepper
- 1 Tablespoon caraway seeds
- 1 large garlic clove, chopped into a few pieces
- 2 Tablespoons olive oil
- 4 Tablespoons chopped parsley
- 1 lemon, quartered
- Peel the carrots then cut crosswise into chunks about 1 inch long. Put them in a pot and add water to cover and 1 teaspoon salt. Bring to a boil, then lower the heat and simmer, covered, until tender but not too soft, about 12 to 15 minutes.
- While the carrots are cooking, 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 succeed in breaking up all the seeds, but the garlic should be mushy.
- When the carrots are done, drain them, then return them to the pot for a few minutes to dry in the residual heat. add the remaining oil, the caraway mixture, and plenty of pepper. Toss to coat, then add the remaining parsley, toss again, and serve with the lemon wedges.