One year we hosted an Indian exchange student and during that time, we would cook a traditional Indian meal one night a week. The thing I loved the most is dry-toasting the spices before cooking with them. I have a small 6” skillet that I use to combine the spices in, then toast on the stove over a medium heat. It seems to give a richness to the taste when combined with the other ingredients. I also just like the way it makes my kitchen smell.
INGREDIENTS:
1 teaspoon olive oil 3 carrots, shredded 1 fennel bulb, trimmed and diced ½ teaspoon ground coriander and ¼ teaspoon fennel seeds dry toasted on the stove 1/3 cup heavy creamMETHOD:
Heat the olive oil in a skillet over medium heat. Stir in the carrots and fennel, and season with coriander and fennel seeds. Cook until lightly browned. Mix in the heavy cream, and reduce heat to low. Simmer about 5 minutes until the cream is absorbed into the fennel and carrots. Serve hot.
Serves: 4
Source: Chrissi Brewer
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