Farm Carrots With Cumin Caraway Lime Recipes

FARM CARROTS WITH CUMIN, CARAWAY & LIME

Steps:

• If using baby carrots, half or quarter lengthwise.
• Heat a large non-stick skillet over medium heat. Add cumin, caraway and mustard seeds to dry skillet. Cook and stir until seeds are toasted and begin to pop, about 3 to 4 minutes. If you don't have cumin or mustard seeds, try about 1/4-1/2 teaspoon powdered and add with carrot juice in next step.
• Carefully add carrot juice and bring to a boil. Reduce heat and simmer until mixture is reduced by three-quarters, about 4 minutes. Add butter and stir until just melted. Strain, discard seeds and set aside, keeping warm.
• In the same skillet, cook the carrots in olive oil over medium heat about 15 to 18 minutes (depending on whether your carrots are large or small julienne) or until tender, turning occasionally.
• Add carrot juice reduction, stir in lime juice, and salt and pepper to taste. Sprinkle with herbs to serve.

BUTTERY CARAWAY CARROTS

Steps:

• Peel the carrots and trim off the ends. Cut in half lengthways, then cut on the diagonal into slices about ½cm thick. Place the carrots in a steamer basket and steam for 5-7 mins until softened, or place in a heatproof bowl with a little water and microwave on High for 3-5 mins.
• To finish the dish, gently heat the butter in a frying pan. Tip in the caraway seeds and cook for 30 secs until they start sizzling. Add the carrots and stir into the butter until glossy and heated through, about 3 mins. Toss through the parsley and serve.

CARROTS WITH CUMIN

Steps:

• Cook carrots in boiling salted water until just tender.
• Melt butter in a medium-sized saucepan over medium heat.
• Add salt, pepper and cumin seeds. Stir until seeds begin to sizzle and pop.
• Add carrots, stir until carrots are thoroughly coated with mixture and are heated through.
• Serve.

HONEY ROASTED CARROTS WITH CUMIN

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.

CARROT PURéE WITH CARAWAY AND CUMIN

Steps:

• Bring a large pot of salted water to a boil. Add: 1 1/2 pounds carrots, peeled and cut into 1/2-inch-thick slices, 2 garlic cloves, peeled.
• Cook until the carrots are tender. Drain. Heat in a small heavy pan: 2 teaspoons olive oil.
• Add: 1/2 onion, diced fine.
• Cook until soft, about 7 minutes. Crush in a mortar and pestle or under a heavy skillet: 1/2 teaspoon ground cumin, 1/4 teaspoon ground caraway.
• Add to the sautéed onions with: Salt.
• Add the drained cooked carrots and garlic and cook for a couple minutes more. Off the heat, mash into a coarse purée with a potato masher or fork. Add: 1 to 2 teaspoons fresh lemon juice and taste for salt. Adjust as needed. If you like, garnish with: Chopped cilantro.

CARROT AND CARAWAY SOUP

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add onion and sauté 1 minute. Add carrots and sauté until onion is tender, about 8 minutes. Add caraway and cook 30 seconds. Add 1 can broth. Cover and simmer until carrots are tender, about 35 minutes.
• Transfer soup to processor; puree. Season to taste with salt and pepper. Do ahead Can be made 1 day ahead. Cover and refrigerate.
• Return soup to saucepan and bring to simmer, thinning with more broth if too thick. Mix in aquavit. Ladle into bowls. Garnish with parsley and serve.