Skip to main content

Recipe Testing: Buttery Maple and Cumin Carrots {Food52}

This is another dish I am testing for Food 52. The original recipe is Vvvanessa's Buttery Maple and Cumin Carrots. Check off another box for my Thanksgiving sidedish search. Eureka!


Vvvanessa derived her inspiration for this dish from Tasty n Sons in Portland. They have a yams glazed with cumin and maple dish that she applied instead to her favorite farmers' market vegetable: carrots. And I am so glad that she did.

These carrots are sweet and spicy, a perfect flavor foil to a hearty meat dish. I served these with some honey-glazed short ribs. Delish! Oh, and they are speedy to make. 

3/4 t cumin seeds
3/4 t coriander seeds
2 T butter
1 t extra virgin olive oil
1 pound carrots, cut into batons about 1/2-inch thick
freshly ground sea salt
1/4 C real maple syrup

Using a mortar and pestle, gently crack open the cumin and coriander seeds. Heat a heavy-bottomed skillet over medium-high heat. When the pan is hot, toss in the spices and heat them for 10 seconds, keeping the pan moving to prevent scorching.

Lower the heat to medium and add in the butter and oil. Swirl them around to coat the spices as they melt -  this will keep them from burning and infuse the butter and oil with their flavor.

Add in the carrots and keep the pan moving. Sauté the carrots for about 3 minutes, reducing the heat as needed to keep the spices from burning. Season with salt.

Pour in the maple syrup and continue to keep the pan moving, cooking the carrots for another 3-5 minutes, until they begin to caramelize and are just shy of fork-tender. This also allows the maple syrup to reduce a bit.

Serve hot with the maple glaze poured over the carrots.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P