Spiced Carrots
Groundwork
- Course: Side Dish
- Features: Gluten-Free
Summary:
Carrots pulled from the ground now are small, sweet and tender. They don't need to be embellished, but adding a few spices warms the carrots and perfumes the kitchen.
Serve with basmati rice.
4 servings
Ingredients:
- 2 tablespoons unsalted butter
- 1 4-inch cinnamon stick
- 1/2 teaspoon cumin seeds, crushed with a mortar and pestle
- 1/2 teaspoon coriander seeds, crushed with a mortar and pestle
- 1 bunch carrots (trimmed), cut on the diagonal into elongated coins (about 3 cups)
- 1/3 cup golden raisins
- 1 tablespoon honey
- 1/4 teaspoon salt
- Freshly squeezed juice and slivered peel from 1 large orange (1/2 cup juice and 1 tablespoon slivered orange peel)
- 1/3 cup slivered almonds, toasted (see NOTE)
Directions:
Melt the butter in a skillet over medium-high heat. Add the cinnamon stick and the crushed cumin and coriander seeds; stir to combine and cook for 10 seconds. Add the carrots and cook for about 4 minutes, until the flat faces of the coins begin to brown.
Reduce the heat to medium, then add the raisins, honey, salt, orange peel and juice. Stir to incorporate and cook for 4 to 5 minutes, until the carrots are crisp-tender, the raisins have plumped and the spiced sauce is bubbling.
Discard the cinnamon stick. Add the toasted almonds, toss to incorporate and serve hot.
NOTE: Toast the almonds in a dry skillet over medium heat; it should take about 4 minutes for the nuts to pick up a light brown color.
Recipe Source:
From Cynthia A. Brown, assistant director at Green Spring Gardens in Alexandria.
E-mail the Food Section with recipe questions.
(Cynthia A. Brown)
