Saturday, 06 March 2010

• Honey and Cumin Braised Carrots Recipe

  This is a guest post from Christie's Corner.
  

  

  Me: How much broccoli should I cook?

  Andrew: How much Cheez Whiz do we have?

  Me: How long to you want to remain married?

  Andrew:  [...]

  Okay, moving onto safer territory — carrots.

  I got the idea for these after dining in a restaurant when the accompanying vegetables outshone the forgettable duck confit. While the poultry disappointed, I was so impressed with the sweet yet savory carrots I had to recreate them at home. I usually find cooked carrots a source of frustration. Plain are boring but when I jazz them up with ginger, certain extended family members complain they’re too spicy.

  But these? They should make everyone happy — even without Cheez Whiz.

  Do you find cooked carrots boring? If so, how do you spice them up?

  

  Honey and Cumin Braised Carrots

  Serves 4 as a side

  • 2 cups carrots
  • 2 tbsp honey
  • 2 tbsp water
  • 1 tsp cumin
  • salt and pepper to taste

  1. Wash and slice the carrots. Peel if you must, but I didn’t.
  2. In a skillet over medium-high heat, melt honey. Add the water and cumin and bring to a boil.
  3. Add carrots and toss to coat well.
  4. Put the lid on the skillet, reduce heat to medium-low and cook for 3 minutes. Carrots should be tender-crisp. Note: Timing will vary with the size of carrots you use.
  5. Remove lid, turn up heat and boil briefly to reduce the liquid.
  6. Add salt and pepper to taste.

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