BABY CARROT CONFIT WITH ORANGE JUICE AND CUMIN
Provided by Yves Camdeborde
Categories Side Braise Vegetarian Orange Carrot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Place carrots in pot large enough to hold carrots in double layer. Pour orange juice over; add cumin. Sprinkle with salt and freshly ground black pepper. Bring to boil. Reduce heat to medium, cover, and simmer until carrots are just tender, about 10 minutes. Transfer carrots to plate. Boil liquid in pot until slightly reduced and syrupy, about 2 minutes. Stir in butter. Return carrots to pot and simmer just until heated through, about 2 minutes. Season carrots to taste with salt and pepper.
CONFIT OF CARROT AND CUMIN
Provided by Amanda Hesser
Categories casseroles, side dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees. In a large casserole, combine carrots, cumin seed, olive oil, garlic, orange juice and zest. Season with salt and cayenne. Cover tightly with lid or aluminum foil.
- On stove top, bring to a boil, then transfer to oven. Bake until a knife can easily be inserted into carrots, at least 2 hours. Just before serving, add cilantro.
CUMIN ROASTED CARROTS
Steps:
- Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut any large carrots in half lengthwise and crosswise.
- Drizzle a large sheet of foil with some oil. Arrange the carrots in a flat, single layer over half the sheet of foil. Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Top the carrots with the butter and drizzle with the honey. Fold the foil in half over the carrots and fold the edges to seal and form a pouch. To avoid crowding the carrots, make two pouches if necessary.
- Cook the pouch in the oven or on a grill or campfire for 15 minutes. To serve, cut open the pouch tableside and finish with a sprinkle of parsley.
Nutrition Facts : Calories 109 calorie, Fat 6.5 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 206 milligrams, Carbohydrate 12 grams, Fiber 3.5 grams, Protein 1 grams, Sugar 6 grams
CARROTS, GINGER AND CUMIN
Provided by Craig Claiborne
Categories easy, quick, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Scrape carrots and cut into medium slices or slice in food processor. Cook carrots in boiling salted water until just tender, about five minutes, depending on thickness. Drain and rinse under cold water to stop cooking.
- Meanwhile, saute cumin in one tablespoon butter for about 30 seconds. Add the ginger and garlic and saute a minute longer.
- Combine cooked, drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk, and process in food processor with steel blade, in batches, until smooth.
- Season with salt and pepper. The recipe may be prepared to this point early in the day and heated gently to serve. If served immediately, heat through.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 269 milligrams, Sugar 5 grams, TransFat 0 grams
CONFIT OF LEEKS AND BABY CARROTS
Leeks are sweeter than scallions and subtler than onions. I use this as a base with garlic roasted smashed potatoes for a nice steak or beef Wellington with a port reduction sauce.
Provided by Chef Russ
Categories Side Dish Vegetables Carrots
Time 51m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Add leeks; cook and stir until translucent, 5 to 10 minutes. Add carrots; cook and stir for 3 minutes. Pour in wine; cook until mostly evaporated, 3 to 5 minutes.
- Stir chicken stock, thyme, sugar, nutmeg, salt, and pepper into the saucepan. Simmer, uncovered, until carrots are soft and liquid has mostly evaporated, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 15.5 mg, Fat 6.5 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 425.4 mg, Sugar 9 g
CARROTS WITH CUMIN
Categories Citrus Vegetable Side Fall Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
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.
SWEET & SOUR CARROT COMPOTE WITH CUMIN
Adapted from Quebec chef, Anne Desjardins, this condiment is lovely with a cheese and/or charcuterie plate, or with roast pork, poultry or ham.
Provided by Chef Kate
Categories Onions
Time 25m
Yield 1 pint
Number Of Ingredients 7
Steps:
- Peel and grate the carrots.
- Chop onion into small dice.
- Heat a saucepan over medium heat and toast cumin seeds for about a minute.
- Add honey, vinegar and turmeric and stir till combined.
- Add carrots and onions (and raisins if you like them) and cook over low heat till onions are soft and translucent.
- Store in refrigerator.
Nutrition Facts : Calories 386.6, Fat 0.9, SaturatedFat 0.1, Sodium 159.6, Carbohydrate 97, Fiber 7.4, Sugar 82.5, Protein 3.1
CUMIN-ROASTED CARROTS
Carrots make a super side-big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. -Taylor Kiser, Brandon, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 86 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
CUMIN CARROTS
Enjoy this tasty new way to serve carrots with your Sunday roast. Cumin is a gently warming spice that goes particularly well with roast lamb
Provided by Tom Kerridge
Categories Side dish
Time 35m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 1 grams protein, Sodium 1.1 milligram of sodium
GLAZED CUMIN CARROTS
Make and share this Glazed Cumin Carrots recipe from Food.com.
Provided by Cookin-jo
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel carrots and cut into 1/4 inch slices diagonally.
- Heat oil in large skillet and cook garlic and ginger for one minute. Add cumin and stir for 30 seconds.
- Add remaining ingredients, starting with 1 cup of broth.
- Cook over medium heat stirring occasionally. Leave uncovered.
- When all of the liquid has evaporated check if carrots are tender. If they aren't add more broth and continue cooking. They should take about 20 - 25 minutes.
- When done check for seasonings and serve.
Nutrition Facts : Calories 147.5, Fat 3.4, SaturatedFat 0.5, Sodium 388.6, Carbohydrate 27.9, Fiber 6.7, Sugar 14.9, Protein 3.6
HONEY ROASTED CARROTS WITH CUMIN
Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish.
Provided by Lorelei Diaz Vitulli
Categories Side Dish Vegetables Carrots
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
- Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 22.2 g, Fat 6.9 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 83.9 mg, Sugar 20.1 g
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