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Rating (2 Rated)
Carrots braised with cumin and oregano is a classic dish of the Andalusia region of Spain. Easy to make ahead, you can serve this warm or cold.
serves 4


1/2 onion, chopped
2 tablespoons olive oil
1 1/2 pounds carrots, sliced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 fresh oregano sprigs
Freshly ground pepper to taste
5 tablespoons water

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  1. Add olive oil to heavy skillet and heat on medium heat for about one minute. Add the chopped onion and sauté until softened. Then add the carrots.
  2. Cook for about 3 to 4 minutes. Add the remaining ingredients. Cover and simmer gently for 20 minutes, stirring occasionally to make sure carrots don’t stick.

Per serving: 138 calories, 7g fat, 1g sat fat, 18g carbohydrates, 2g protein, 55mg sodium, 6g fiber, 82mg calcium
From A Flavor of Andalusia 1996 by Pepita Aris

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