CONFIT OF CARROT AND CUMIN

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Confit Of Carrot And Cumin image

Provided by Amanda Hesser

Categories     casseroles, side dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds carrots, preferably organic, trimmed and peeled (about 16 pieces)
Large pinch cumin seed
1/4 cup extra virgin olive oil
1 small clove garlic, minced
Juice of 3 oranges
Zest of an orange
Kosher salt
Cayenne pepper
2 tablespoons thinly sliced cilantro

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.

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