Tuesday, December 21, 2010
Cardamom Carrots with Orange
I have really come to appreciate the flavor of cooked vegetables without any added oil, butter, or margarine, maybe just using a sprinkle of salt or perhaps some garlic or other seasoning. It took me a while to get accustomed to eating them this way, but it seems I have come to actually prefer cooked veggies in their most basic form. On the other hand, I love to try new dishes, so I prepared the "Cardamom Carrots with
" (page 362) with an open mind. I'm fond of cardamom (the recipe warns that people seem to either love this spice or hate it), and I also like orange zest. The sprinkle of cayenne added a delightful burst of warmth as well. But somehow, I still found myself wondering why not just have plain steamed carrots? The recipe did call for 2 tablespoons of margarine, which may have added a depth or richness that would have blended with and mellowed the overall flavors, but I omitted that and used a little broth instead. Or, I may have zested my orange a little too close, causing a slight bitterness that can occur when that happens. This dish was very easy to prepare, and fun to experiment with the different flavors, but I think I'm still not convinced that plain steamed veggies aren't best.