Food & Drink - - RECIPES -


Use slen­der car­rots for this easy side dish that show­cases the roots’ in­her­ent sweet­ness. The car­rots should be no thicker than 2 inches (5 cm) in circumference at their thick­est point. If yours are chunkier, sim­ply cut them in half length­wise. For a strik­ing pre­sen­ta­tion, choose a mix­ture of or­ange, white and pur­ple car­rots.

1 lb (500 g) slim car­rots with tops

1 tsp (5 mL) cumin seeds

½ cup (125 mL) fruity white wine, such as Open Ries­ling-Gewürz­traminer VQA

(LCBO 134965, $12.95), di­vided

2 tbsp (30 mL) olive oil

1 tbsp (15 mL) liq­uid honey

Pinch hot pep­per flakes

Kosher salt and freshly ground black pep­per to taste

1 fresh bay leaf

Finely chopped ci­lantro for gar­nish

1 Pre­heat oven to 400°F (200°C). Scrub car­rots, then trim root ends. Trim tops of car­rots to about 1 inch (2.5 cm). Set car­rots aside.

2 In a large oven­proof skil­let, toast cumin seeds over medium heat un­til fra­grant, 1 to 2 min­utes. Re­move skil­let from heat.

3 In a spice grinder or with a mor­tar and pes­tle, grind or pound cumin seeds just un­til coarsely ground.

4 In same skil­let, whisk to­gether ¼ cup (60 mL) wine, the oil, honey, cumin, hot pep­per flakes and salt and pep­per to taste. Add car­rots and bay leaf to skil­let and toss well to coat with wine mix­ture.

5 Cover skil­let tightly with a lid or foil. Roast in oven un­til car­rots are start­ing to be­come ten­der, 15 min­utes. 6 Re­move lid or foil from skil­let. Roast car­rots in oven, un­cov­ered and toss­ing once or twice, un­til they are just ten­der, 10 to 15 min­utes.

7 Wear­ing an oven mitt, re­move skil­let from oven. Trans­fer car­rots to a serv­ing plat­ter and keep warm.

8 Still wear­ing oven mitt to hold skil­let’s han­dle, add re­main­ing wine to skil­let and bring to a boil over high heat, stir­ring to scrape up any browned bits from bot­tom of skil­let. Boil, stir­ring of­ten, un­til liq­uid in skil­let has re­duced by at least half and is slightly syrupy, about 2 min­utes. Dis­card bay leaf.

9 Driz­zle re­duced cook­ing juices over car­rots. Sprin­kle with ci­lantro and serve warm or at room tem­per­a­ture.

Serves 4 to 6 as a side dish

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.