A simple side dish that goes well with meats and poultry, with the sweetness of the carrots complemented by earthy cumin.
Serves 8
4 teaspoons cumin seed
12 medium carrots
3 tablespoons olive oil
2 tablespoons butter
1 tablespoon kosher salt, or more to taste
3/4 cup chicken or vegetable broth
3 tablespoons lemon juice
3 tablespoons chopped Italian parsley
Warm a small skillet on medium heat. Add the cumin and toast, swirling occasionally, until the cumin is fragrant, about 2 minutes. Remove the skillet from the heat and set aside.
Cut the carrots into 2- to 2 1/2-inch lengths. Cut each length into 1/4-inch sticks.
In a very large skillet over medium heat, warm the olive oil and butter. When the butter is melted, add the carrots and salt. Cook, stirring occasionally, about 4 minutes; keep the heat low enough that butter doesn't burn.
Add the broth, lemon juice and cumin. Continue to cook, stirring occasionally, until the carrots are crisp-tender and the liquid has evaporated, about 5 minutes.
Arrange the carrots on a platter or on serving plates, sprinkle with parsley and serve.
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.