Steamed Carrots with Watercress

December 15, 2006

Steamed Carrots with Watercress

Contributed by Maggie Newman, TCSA member


3 carrots, medium sized peeled
1 tablespoon extra virgin olive oil
¼ teaspoon chili flakes
1 teaspoon lemon zest
¼ teaspoon paprika
¼ teaspoon turmeric
½ teaspoon salt
2 tablespoons fresh lemon juice
1 bunch of watercress, washed, main stems removed


1) Cut carrots into ½ inch pieces by cutting the carrot at a 45º angle and rotating the carrot a quarter turn with each cut.

2) Heat the oil in an adequately sized saucepan over medium heat and lightly toast the chili flakes until they sizzle. Add the carrots along with the lemon zest, paprika, turmeric and salt; stir to combine thoroughly.

3) Add the lemon juice, cover the pan and reduce the heat to medium low. Cook the carrots until just tender, about 10-15minutes, stirring occasionally. Add the watercress; stir until greens are slightly wilted, about 2-3 minutes.


This recipe was originally found (in the early 90’s) on and was provided by TAVOLO. A recent Google search could not locate it on the web, so I typed it from my original printout.

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