Carrots And Celery With Cumin Flavor Recipes

CARROTS AND CELERY WITH CUMIN FLAVOR

Steps:

• Cut the carrots crosswise into very thin slices. There should be about 3 1/2 cups.
• Cut away the tender top leaves of the celery and chop them. Set aside.
• Scrape the outside of the celery ribs, using a swivel-bladed vegetable scraper. Cut the celery lengthwise into very thin strips. Cut the strips into very small cubes. There should be about 1/2 cup.
• Put the carrot rounds into a saucepan and add the water. Bring to a boil and cover tightly. Cook 5 minutes until most of the water has evaporated. Add salt, the butter, cumin and celery cubes. Stir and cover. Cook about 1 minute and remove from the heat.
• Sprinkle the carrots with the chopped celery leaves and stir briefly. Serve.

ROASTED CELERY ROOT WITH CUMIN AND PARSLEY

Steps:

• Adjust an oven rack to the middle position and put a baking sheet on it. Preheat the oven to 425 degrees F.
• Lightly chop the cumin seeds and add to a medium bowl. Trim the ends off the celery root, then peel and discard the exterior. Cut the root into 3/4-inch-thick planks and then into 3/4-inch cubes. Add the cubes to the bowl with the cumin seeds, then add the olive oil, 1 teaspoon salt and a few grinds of black pepper and toss.
• Carefully remove the hot baking sheet from the oven and spread the celery root cubes on it in an even layer. Add the onion slices to the bowl the celery root was in and coat with the residual oil and seasonings. Arrange the onions on top of the celery root (if the onions are in contact with the pan for the entire cooking time, they could get too dark or burn).
• Roast until the cubes begin to brown on the bottom, about 15 minutes, then toss the vegetables around, scattering the onions around the pan, and flatten again into 1 layer. Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more. Allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil.

ROASTED CARROTS WITH CUMIN AND CORIANDER

Steps:

• Preheat the oven to 375˚. Line a baking sheet with foil. In a large bowl, toss the carrots with the honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt and 3/4 teaspoon pepper. Arrange them in a single layer on the prepared baking sheet.
• Roast in the oven, stirring halfway through, until the carrots are tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drizzle the vinegar over the carrots and taste a tiny piece for seasoning. Serve immediately.

CUMIN CARROTS

Steps:

• Put the carrots in a shallow saucepan and just cover with water. Add the star anise, butter and 1 tsp salt, then bring to the boil and simmer for 10 mins until the carrots are just cooked. Leave the carrots to cool a bit in the liquor, then remove and pat dry.
• Heat the oil in a large frying pan. Roll the carrots in the cumin, patting off any excess.
• Carefully fry the carrots until golden brown. Serve straight away, or keep warm in the oven until ready to serve.

CARROTS 'N' CELERY WITH PECANS

Steps:

• In a small saucepan, bring the carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes. Add celery; cover and cook 5 minutes longer or until tender. Drain and keep warm., In a small skillet, saute the pecans and dill in butter for 8 minutes or until golden brown. Add to carrot mixture; toss to coat.

BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY

Steps:

• Preheat oven to 425°F.
• Tear off about 5 feet of aluminum foil and fold it in half.
• Place the carrots, cumin seeds, thyme leaves, butter, and salt and pepper in the middle of the foil.
• Bring up the sides of the foil and pour in the wine. Fold or scrunch the foil together and seal.
• Cook for 45 minutes or until the carrots are tender.

CUMIN-ROASTED CARROTS

Steps:

• Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed., Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly., Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired.

SIMPLE CARROTS AND CELERY SIDE DISH

Steps:

• Put stock in medium sized pot and bring to a rapid boil.
• Add the carrots and the celery to the pot.
• Boil for about 10 to 12 minutes or until the carrots are tender.
• Scoop out the veggies and serve. Most of the liquid will be boiled away so you can simple discard that but if I am serving plain rice I will often spoon it over the top since it is tasty and there isn't much of it.

CARROTS WITH CUMIN

Steps:

• Combine cumin seeds, fennel seeds and cloves in small resealable plastic bag. Using mallet, finely crush spices.
• Heat olive oil in heavy large skillet over medium-high heat. Add crushed spices, carrot slices, orange juice, grated orange peel, minced garlic and ground coriander. Bring liquid to simmer. Reduce heat to medium. Cover and simmer until carrots are crisp-tender, about 5 minutes. Uncover and simmer over medium-high heat until liquid thickens slightly, about 5 minutes. Season carrots to taste with salt and pepper. Transfer carrots to bowl and serve immediately.