Cumin And Orange Glazed Carrots
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1810 g
Carrot (medium 24, peeled)3.5 tbsps
Vegetable1.5 tsps
Cumin Seed1.75 cups
Water2 tbsps
Lemon Juice (fresh)1 tbsp
Sugar1.25 tsps
Salt1 tsp
Black PepperDirections:
1
Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside
2
Cut peel, including all white pith, from oranges with a sharp paring knife
3
Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes)
4
Chop orange segments and reserve
5
Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice
6
(Shape will resemble a trapezoidal log
7
If carrots are very thick, cut slices in half lengthwise as well)
8
Cut up rest of carrot in same manner, then repeat with remaining carrots
9
Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute
10
Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper
11
Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes
12
Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more
13
Serve warm or at room temperature, sprinkled with chopped orange
14
Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside
15
Cut peel, including all white pith, from oranges with a sharp paring knife
16
Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes)
17
Chop orange segments and reserve
18
Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice
19
(Shape will resemble a trapezoidal log
20
If carrots are very thick, cut slices in half lengthwise as well)
21
Cut up rest of carrot in same manner, then repeat with remaining carrots
22
Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute
23
Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper
24
Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes
25
Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more
26
Serve warm or at room temperature, sprinkled with chopped orange