Carrot Ribbons with Cashews

From Country Living

Photo by Charles Schiller

Total time: 15 minutes

Makes 8 side-dish servings

1 1/2 lb. carrots

1/2 cup unsalted whole cashews

3 Tbsp. unsalted butter

3/4 cup finely chopped yellow onion

2 tsp. minced fresh ginger

Salt

1 Tbsp. sugar

1/8 tsp. cinnamon, plus 1 stick

1/4 tsp. cardamom, plus 4 pods

1. Cut carrots into ribbons by running a vegetable peeler down the length of each carrot.
2. In 2-quart saucepan on medium, toast cashews about 2 minutes, or until golden brown. Remove and set aside.
3. To same saucepan, add butter, onion, ginger, and 1/2 teaspoon salt. Cook about 10 minutes, or until onions are translucent, stirring occasionally. Add carrots, sugar, cinnamon, cardamom, and 1 tablespoon water. Cook, covered, 5 minutes.
4. Remove whole spices, toss in cashews, and serve hot.