Spiced Carrot Side Dish

I saw a recipe, I'm not sure where, for some kind of African carrot "salad".  Sorry for the ambiguity, but at my age, my memory isn't what it used to be.  When I searched on Google, I came up with a ton of recipes.  Then I came up with this one.  To me, it's not a salad, since it's served warm or at room temperature.  But it is good.  I really liked it, and Shane said it was awesome.  His comment was awesome, since he's not a lover of carrots.

This made just enough for Shane and me -- Kat took her required bite, but that's it -- so adjust as needed to serve your family.

PS:  I think this recipe would work great with sweet potatoes instead of carrots, too.

Spiced Carrot Side Dish
4 large carrots
2 Tablespoons butter
1/4 teaspoon coriander seeds, crushed
1/4 teaspoon caraway seeds, crushed
1 Tablespoon chopped parsley (fresh preferred, dry acceptable)
salt and pepper to taste

Wash and peel carrots.  Cook carrots until soft by whatever method you choose (I prefer steaming or microwaving with just a tiny bit of water).  Coarsely mash carrots and set aside.

In small pan, melt butter over medium heat.  Stir in coriander and caraway seeds. Cook and stir for about 1 minute or until spices become aromatic.

Pour butter mixture over mashed carrots, toss in chopped parsley and stir together.  Add salt and pepper to taste.

Serve warm or at room temperature.

Makes 2 servings.

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This post is being linked to this week's Hearth and Soul Blog Hop with Premeditated Leftovers and Mom's Sunday Cafe.