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Carrots and Turnips Oriental


Here's a little recipe that I like very light. His secret: cooking stew that keeps all the flavor of vegetables ...

usually accompanies this dish my cocktail but it can easily be used as input.

Carrots and turnips, Oriental

Carrots,
Small turnips
coriander leaves fresh or frozen
cumin seeds
mashed Salt pepper

Peel the vegetables, cut into small pieces (1.5 cm). Place them in a pan, add a little water (1 cm) and cumin seeds. Cook covered for about ten minutes. Make sure the lid is sealed because the steam does not escape! Prick the carrots to check for doneness. They should remain slightly crunchy. Drain vegetables, reserving cooking juices, season with salt.
Mix the chili paste into the sauce then pour over vegetables. Add coriander leaves. Serve cold, hot or warm!

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