Carrots with Coconut, Lime, and Cashews

Inspired by Deborah Madison’s Vegetable Literacy, Guest Chef Lia Huber recently taught at La Cocina Que Canta and shared this adaptation. “I’ve been on the lookout for seasonal vegetable recipes that take a different direction than I might,” she says, “while keeping everything short and simple for busy nights. This one hit that spot perfectly. I’ve embellished it a bit to make it into a vegan main dish, but you could pull back to the basic carrots, coconut oil, and lime, and serve it as a side dish.  Either way, I cannot recommend it heartily enough.

Serves 2

Ingredients

· 1 pound tender carrots, scrubbed and cut into 3/4-inch slices on a bias

· 2 tablespoons coconut oil

· 2 teaspoons fresh ginger, minced

· 2 tablespoons lime juice (freshly squeezed)

· sea salt, to taste

· 1 cup cooked black rice

· 1/4 cup fresh cilantro, chopped

· 1/4 cup cashews, toasted and coarsely chopped

· coarse sea salt (like Maldon)

Instructions

1. Bring a medium pot of salted water to a boil and add carrots. Bring back to a gentle boil and cook for 8-10 minutes or until carrots are tender when pierced with a knife but not mushy. Drain well in a colander and return carrots to the pot over medium heat. Let all remaining water cook off and stir in coconut oil and ginger. Toss to coat carrots until oil is melted and ginger is fragrant. Squeeze lime over top, season to taste with sea salt, and toss again to coat.

2. Serve over black rice, sprinkled with cilantro, toasted cashews, and coarse sea salt.

Check out Chef Lia’s free How to Plan, Prep, and Cook Easy Weeknight Meals training as a great way to take experience her teaching and take The Ranch home.

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