*  Exported from  MasterCook  *
 
                     Carrots with Jalapenos and Ginger
 
 Recipe By     : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 236
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Side Dishes                      Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   vegetable oil
    2      teaspoons     yellow mustard seed
    2      tablespoons   gingerroot -- finely shredded
    4                    jalapenos -- (about 4 tablespoon
                         seeded and thinly sliced crosswise
    4      cups          carrots -- (about 1 pound)
                         peeled and shredded sweet carrots
    2      tablespoons   freshly squeezed lime juice
                         OR apple cider vinegar
    1      teaspoon      brown sugar
      1/2  teaspoon      salt
    2      tablespoons   shredded fresh mint -- up to 3
                         OR chopped fresh cilantro
    2      cups          nonfat plain yogurt -- (optional)
 
 Serves 4 to 6
 
 Be sure to use sweet, flavorful carrots for this simple salad.  As a
 variation, add 2 cups of nonfat yogurt before serving to make a creamy,
 Indian-style dish to accompany a curry dinner.
 
 Heat the oil in a large skillet over medium-high heat until it is very hot.
 Remove the pan from the heat, add the mustard, and cover to prevent the
 seeds from popping out of the skillet. Shake the pan gently over the heat
 until the popping subsides, about 10 seconds.
 
 Uncover the pan and add the ginger and the chiles. Cook, stirring for about
 1 minute until the chiles soften. Stir in the carrots and continue to cook,
 stirring frequently, until the carrots turn bright orange and are slightly
 softened. Stir in the lime juice, sugar, and salt and cook for another
 minute. Stir in the mint, and remove the pan from the heat.  Taste and
 season as desired with more salt, lime juice, and mint. Serve cool, but not
 cold.
 
 
 
 
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 NOTES :

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