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Carrots with Cumin




Source of Recipe


Benôit Guichard, Food & Wine Magazine


Recipe Introduction


These beautifully seasoned carrots were on the menu when Benôit Guichard
reopened Jamin in the fall of 1996. The chef's secret weapons are orange
juice (which adds a note of fruity acidity to the carrots as they cook)
and cumin seeds.


List of Ingredients





* 1 teaspoon cumin seeds
* 2 tablespoons extra-virgin olive oil
* 2 pounds carrots, sliced on the diagonal 1/2 inch thick
* Sea salt
* 1/2 cup fresh orange juice

Recipe



MAKE AHEAD:

The carrots can be refrigerated for up to 1 day. Reheat gently before
serving.

1. Set a small skillet over moderate heat for 2 minutes. Add the cumin
seeds and toast, shaking the pan constantly, until the seeds darken
slightly and are fragrant, about 1 minute. Immediately transfer the
seeds to a plate to cool completely. In a spice mill or mortar, grind
half the cumin seeds to a fine powder; add to the whole cumin seeds and
set aside.

2. In a large skillet, warm the oil over moderately high heat. Add the
carrots and stir to coat with oil, then reduce the heat to low and
season lightly with salt. Add the orange juice, cover and cook, stirring
often, until just tender, about 15 minutes. Season with the cumin
mixture and salt and cook, uncovered, until the carrots are lightly
caramelized, about 15 minutes. Serve warm.

Serving Size: 8
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