Spicy Carrot Hash
This impressive carrot recipe is so simple that it is certain to become an after-work staple on nights when you just don’t feel like spending a ton of time in the kitchen. The cumin and ginger kick up the sweetness from the carrots and make for a tasty medley of flavors upon cooking. You can change up this recipe a bit by cutting the carrots into chunks and roasting with the spices instead. Once roasted, add them to a food processor to make a spiced carrot bisque!
Serves 4
12 large carrots, shredded (about 4 cups)
2 tablespoons ground ginger
2 tablespoons canola oil
21⁄2 tablespoons paprika
21⁄2 tablespoons crushed red pepper flakes
3 teaspoons cumin seeds
Salt and pepper, to taste
- Sauté the carrots and ginger in canola oil over medium-high heat until carrots dry out a bit and separate on their own, about 12–15 minutes.
- Stir in remaining ingredients and serve immediately.
