Carrot with Spices

Name: Carrot with Spices
Yield: 12
Ingredients: 1 tablespoon of coriander seeds; 2 teaspoons of sweet marjoram seeds; 5 cloves of angelica; 2 teaspoons of cinnamon; 4 tablespoons of olive oil; 16 medium carrots (2 kg), cut into fine diagonal slices; 1 1/2 cups of orange juice (360 ml); 2 tablespoons of grated orange zest; 2 tablespoons of crushed garlic; 1 1/2 teaspoons of salt; A pinch of black pepper

1
1 tablespoon of coriander seeds
2
2 teaspoons of sweet marjoram seeds
3
5 cloves of angelica
4
2 teaspoons of cinnamon
5
4 tablespoons of olive oil
6
16 medium carrots (2 kg), cut into fine diagonal slices
7
1 1/2 cups of orange juice (360 ml)
8
2 tablespoons of grated orange zest
9
2 tablespoons of crushed garlic
10
1 1/2 teaspoons of salt
11
A pinch of black pepper

Ingredients

1
1 tablespoon of coriander seeds
2
2 teaspoons of sweet marjoram seeds
3
5 cloves of angelica
4
2 teaspoons of cinnamon
5
4 tablespoons of olive oil
6
16 medium carrots (2 kg), cut into fine diagonal slices
7
1 1/2 cups of orange juice (360 ml)
8
2 tablespoons of grated orange zest
9
2 tablespoons of crushed garlic
10
1 1/2 teaspoons of salt
11
A pinch of black pepper

Directions

1
In a large plastic bag, mix together the coriander seeds, sweet marjoram seeds, angelica, and cinnamon
2
Use a kitchen mallet to crush the seeds. Reserve
3
Heat the olive oil in a large frying pan over high heat
4
Add the crushed seeds, carrots, orange juice, grated zest, and garlic
5
Bring to a boil
6
Reduce the heat to medium, cover, and cook until the carrots are tender (about 5 minutes)
7
Season with salt and black pepper
8
Transfer to a serving dish and serve hot.