Serves 4-6
3 cloves minced garlic
2 tablespoon butter
2 tablespoon olive oil
6 large peeled carrots, roughly grated
Zest and juice of 1 lemon
4 tablespoons honey
½ cup water
Salt and pepper to season
4 tbsp chopped mint
3 cloves minced garlic
2 tablespoon butter
2 tablespoon olive oil
6 large peeled carrots, roughly grated
Zest and juice of 1 lemon
4 tablespoons honey
½ cup water
Salt and pepper to season
4 tbsp chopped mint
You will want to prepare this side dish in the last 10 minutes before serving your meal because it cooks up in a snap.
Heat your butter and olive oil in a large skillet over medium low flame. Sauté the garlic for about a minute, then throw all the other ingredients, except the mint, into the pan and toss together well. Cover and let steam for 4-5 minutes on medium high heat. Do not overcook. The carrot shreds should still have some bite to them and not be mushy. Remove the cover and stir fry only until the liquid has boiled off. Toss in the mint and serve.
This side dish goes well with almost any type of roasted meat. I always serve it with Lemon Garlic Chicken and Ginger 5 Spice Basmati Rice.