Recipe of the Month - January
This Moroccan dish is my own version of the many wonderful carrot salads that Paule Caillat of Promenades Grourmandes prepares.
Carottes Fondantes au Cumin
Cumin-Flavoured Carrots Long-Cooked with Honey and Cinnamon
Serves 4- 2 lbs big fat carrots, peeled and cut into chunks or thick slices
- 2 to 3 tablespoons extra virgin olive oil
- About 8 cloves garlic, whole and unpeeled
- About 2 tablespoons honey, or to taste
- Water to just cover the carrots
- Pinch of salt to taste
- 1-2 teaspoons ground cumin
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/2 teaspoon whole cumin seeds
- A few drops of lemon juice to sharpen the flavours
Place the carrots along with the olive oil, garlic, honey, water, salt, cumin, and cinnamon in a casserole or heavy bottomed wide saucepan. Cover tightly and place on a medium high heat; bring to the boil.
Reduce the heat and simmer covered, over medium low heat, 20-25 minutes or until the carrots are tender. Remove the lid and raise the heat to reduce the liquid, 5 to 10 minutes. Carrots are ready when they are tender--and by this I mean quite tender, not al dente as I usually like them--when the carrots are tender and the liquid has evaporated into a shiny glaze that cloaks the carrots. Do not let them burn, as this would be the next step in the natural progression of this dish.
Adjust flavourings with lemon, more honey and cinnamon if needed, and toss in the whole cumin seeds. Serve warm or at room temperature.
© Marlena Spieler 2004