At one point this summer, it seemed like every restaurant I visited offered some combination of carrots and garlic. I would not have thought to put these two foods together, but the result was tasty, and I found myself craving carrots with garlic afterwards.
My version of the carrots is flavored with cumin, in addition to garlic. While it takes a little time to peel and cut the carrots, the rest of the recipe comes together relatively quickly. I served the carrots with hummus (made with the Cook's Illustrated recipe for creamy, restaurant-style hummus) and toasted pita bread.
1 pound carrots, washed, peeled and chopped into thin strips
3 cloves garlic, minced
1 teaspoon cumin seed
1 tablespoon olive oil
1 teaspoon salt
1/4 cup water
1/4 cup fresh parsley, washed and chopped.
Heat the olive oil and cumin seeds in a large pan over medium heat.
Add the garlic and cook, stirring frequently, 1 minute.
Stir in the carrots. Cook 2 minutes, stirring frequently.
Stir in the salt and toss to coat.
Add the water, cover the pan and let cook an additional 5 minutes, or until the carrots are tender.
Remove from heat, stir in parsley and serve.