Confit Of Carrot And Cumin
- Total Time
- 2 hours 10 minutes
- Rating
- Comments
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Ingredients
Yield:4 servings
- 1½pounds carrots, preferably organic, trimmed and peeled (about 16 pieces)
- Large pinch cumin seed
- ¼cup extra virgin olive oil
- 1small clove garlic, minced
- Juice of 3 oranges
- Zest of an orange
- Kosher salt
- Cayenne pepper
- 2tablespoons thinly sliced cilantro
Preparation
- Step 1
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.
- Step 2
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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Comments
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Kris
“Zest of an orange “ means what? All the rind from an orange?
BD
Used a combination of ordinary carrots, black carrots and parsnip. Served with spelt couscous and merguez. Delicious.
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