Tuesday, 06 November 2012 21:00

Braised Carrots

Written by stephania
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I've always felt a little perplexed as to what to do with carrots. I like them. I like to snack on them. I've heard that they are curiously good with potato chips.  But in terms of doing anything creative with them, I've never felt all that inspired. That is until, of course, I found this recipe for braising them. The natural sweetness in the carrots that we all know and love is paired perfectly with loads of garlic and a few dashes of cumin and (my personal favorite) smoked paprika. I suggest serving these guys with pork chops or perhaps as a side at Thanksgiving dinner.

Braised Carrotsbraised_carrots-2269
adapted from NY Times

What you need:      

  • 3 lbs carrots
  • 4 tbsp olive oil
  • salt to taste
  • 6 garlic cloves, sliced
  • 1/2 tsp cumin seed, toasted and coarsely ground
  • 2 tsp mild red pepper flakes
  • 2 tsp paprika, smoked

What you do:

Peel and cut carrots lengthwise and then quarter them.  In a large Dutch oven, heat olive oil over medium-high heat.  Add carrots and turn them over to coat in olive oil.  Add a generous amount of salt.  I would start with a couple of dashes and work from there.  Add garlic and one cup of water.  Bring to boil, reduce heat, cover and simmer for about 10 minutes or until carrots are just tender.  Remove lid and continue cooking until water has cooked away.  Add cumin, red pepper, and paprika over the top of carrots.  Stir dish around a couple of times.  Serve immediately or reheat at 400° F for 10 minutes.

Serves 4

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Last modified on Wednesday, 07 November 2012 11:58
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