Braised Carrots

Cooked vegetables make a superb accompaniment to lunch or dinner. They are usually much more delicate in flavour and texture than raw veggies what makes them easy to digest.

When the winter's coming, it's vital to provide our body with cooked foods which help to balance its temperature and warm up all organs so that they can function properly.

Rich in beta-carotene carrots are excellent veggies to boil or steam. I braise them in the same way as my grandmother and my mother did - seasoned with bay and allspice.

Ingredients:

• 750 carrots
• 4 bay leaves
• 4 allspice grains
• 1/2 cup of water + for cooking carrots
• 1 tablespoon unsalted butter
• 1 tablespoon ground almonds
• salt and pepper, to taste

Preparation:

1. Place the carrots in a saucepan, cover with water and cook until tender. Do not peel them.
2. When they have cooked, drain and set aside to cool.
3. Now, peel the carrots and cut them into small cubes. 
4. Put them back in the saucepan, add the butter, bay leaves, allspice grains, salt and pepper. Cover with 1/2 cup water and bring to the boil. Simmer on a low heat for about 10-15 minutes. Stir occasionally and ensure there is always a lit of bit water on the bottom of the saucepan so the carrots do not get burning.
5. Finally, stir in the ground almonds.
6. Remove from the heat. Serve as an accompaniment to your lunch or dinner. Enjoy :)