CUMIN AND ORANGE GLAZED CARROTS
Categories Side Orange Spice Carrot Simmer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
- Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve.
- Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots.
- Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.
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.
ORANGE GLAZED BABY CARROTS
There's no need to eat plain old boiled carrots when this recipe is so easy to fix. The slightly sweet orange glaze makes the carrots taste much better.-Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until crisp-tender., Meanwhile, in a small saucepan, melt butter. Add orange juice, sugar, mustard and pepper; cook and stir until thickened. Drain carrots; drizzle with butter mixture.
Nutrition Facts :
SAUTEED ORANGE-GLAZED BABY CARROTS
Here's a wonderful accompaniment to just about any main dish, whether for a holiday or not. The carrots are sauteed in a sweet orange butter sauce with a unique blend of spices. -Angela Bartow, Cato, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute carrots in butter for 8 minutes. Stir in the remaining ingredients; cook 2 minutes longer. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.
Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 223mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.
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