Coated Carrots Afrique du Nord
November 9, 2007 posted by Linda Avery
by Mollie Katzen
from The Vegetable Dishes I Can’t Live Without
(Hyperion, 2007)
Serves 4 to 5
A good dose of cumin — both whole and ground — cinnamon, and garlic team up with citrus to coat these carrots clear into otherworldliness. This dish starts on the stovetop and finishes in the oven, but it’s not a lot of work. The optional butter goes a long way for flavor.—Mollie Katzen
convert Ingredients
Nonstick cooking spray for the pan
2 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds
2 teaspoons ground cumin
1 teaspoon cinnamon
1 teaspoon unsalted butter (optional)
1 teaspoon minced or crushed garlic
2 pounds (about 10 medium carrots) carrots, peeled and cut on the diagonal into 1/4-inch slices
1/2 teaspoon salt, or to taste
2 tablespoons orange juice, fresh, if possible
2 tablespoons fresh lemon juice
Optional garnishes
Additional lemon juice, and/or lemon wedges
A touch of honey
Minced fresh mint
Red pepper flakes
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Method
1. Preheat the oven to 400°F (200°C). Line a baking tray with foil and spray generously with nonstick spray.
2. Place a large, deep skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan.
3. Sprinkle in the cumin seeds, and toss the pan a few times. Let the seeds brown over medium heat for about 3 minutes, taking care that they don’t burn. When the seeds give off a toasty aroma, add the ground cumin and cinnamon and cook the spices alone for a few minutes longer.
4. Melt in the butter, if desired, then stir in the garlic. Add the carrots, turning them until thoroughly coated with the spices. Sprinkle in the salt and orange juice and stir well. Cover and cook over medium heat for about 5 minutes, stirring several more times. Transfer the mixture, including all the coating, to the prepared baking tray, spreading everything into a single layer.
5. Place the tray in the center of the oven for 15 minutes, visiting the mixture once or twice during this time to shake the pan and/or turn over the carrots with tongs.
6. Remove the tray from the oven and let the mixture cool on the tray for about 5 minutes before transferring iy to a bowl. Add the lemon juice and sprinkle with any or all of the optional garnishes. Serve hot, warm, or at room temperature.
Recipe © 2007 by Tante Malka Inc. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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[Debbie White] So often carrot dishes are cloyingly sweet. This unusual recipe solves that problem with a perfectly balanced approach—simultaneously assertively spiced (cumin seeds, ground cumin, garlic) and slightly sweet (cinnamon, orange juice). I was tempted not to use all the lemon juice called for at finishing, but was glad I did because the lemon seemed to bring the rest of the flavors into brighter focus. The instructions are clear and the method is easy—watch the cumin seeds carefully at the beginning, and take care with the garlic as well, since garlic can go from perfect to burnt in no time. While I didn’t use any of the suggested garnishes, next time I might add some chopped cilantro.