Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 Cardamom is better freshly ground since it does lose it's potency rather fast once ground and the jar has been opened. Ground cardamom doesn't have as long a shelf life as the other spices once the pod is ground. Cardamom Carrots 4 cups baby carrots 2 tablespoons apple juice 1 tablespoon butter or margarine 1 tablespoon sugar or maple syrup 1 teaspoon ground cardamom Place all ingredients into a large skillet, I use cast iron. Heat to almost a boil and simmer for about 15 minutes until carrots are tender. Keep turning often as they are cooking. garnish with a little chopped parsley. " Lions and tigers who wait in the shadows. They're fast but they're lazy, and sleep in green meadows. Let's bungle in the jungle. " Source: Jethro Tull - Bungle in the Jungle Photos Got holiday prints? See all the ways to get quality prints in your hands ASAP. Quote Link to comment Share on other sites More sharing options...
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