I found this idea in a Thanksgiving issue of Canadian Living magazine. I thought the carrots looked so pretty as ribbons, but it was the cardamom and cashews that got me to try it. Here is my version:
- 6-8 large carrots
- 1/2 cup whole unsalted cashews
- 1 yellow onion, finely chopped
- 1 tbsp fresh grated ginger
- 1 tsp cinnamon
- 4 whole cardamom pod
- 3 tbsp butter
- 1 tbsp maple syrup
- sea salt and fresh cracked black pepper
- 1 tbsp water
Cut the carrots into ribbons using a peeler down the entire length of the carrot. Toast the cashews in olive oil in a saute pan on medium heat until golden brown (approximately 2 minutes). Remove from pan and set aside.
To the same pan, add the butter, onion, ginger, salt and pepper. Saute on medium heat, stirring frequently until the onions are translucent and not browned – about 10 minutes. Add carrots, remaining spices and water. Cover and cook for 5 minutes. Remove lid – if there is any liquid left, turn up heat and cook off while stirring.
Remove whole spices, toss in cashews.