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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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Glazed Carrots with Coriander

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Glazed Carrots with Coriander Empty Glazed Carrots with Coriander

Post by Lobo Sat 23 Jan 2016, 12:09 am

Glazed Carrots with Coriander Img96l
Glazed Carrots with Coriander
Glazed Carrots with Coriander Translucent
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Prep Time: 12 minutes
Cook Time: 17 minutes
Servings: 4
Lightly toasted coriander seeds bring hints of lemon, sage and caraway to this dish. Cilantro, the fresh herb born of the coriander seed, adds a complementary freshness and sets off the honey-lemon glaze that coats the naturally sweet carrots.






  • 29

Ingredients:


  • 1 tsp. whole coriander seeds
  • 4 Tbs. (1/2 stick) unsalted butter
  • 1/2 lemon
  • 3 Tbs. honey
  • 2/3 cup water, plus more as needed
  • 2 lb. carrots, preferably a mixture of colors, peeled and cut on the diagonal into slices 1/4 inch thick
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 Tbs. coarsely chopped fresh cilantro

Directions:

In a small fry pan over medium heat, toast the coriander seeds, shaking the pan occasionally, until the seeds are a shade or two darker and fragrant, about 1 minute. Remove the pan from the heat and transfer the seeds to a spice grinder or a mortar and pestle and grind to a fine powder.

In a fry pan over medium heat, melt the butter. Add the ground coriander and cook, stirring occasionally, until fragrant, about 1 minute. Squeeze the juice from the lemon half into the pan, add the honey and the 2/3 cup water and sauté for 1 minute. Add the carrots and a pinch each of salt and pepper, and stir well. Raise the heat to medium-high and cook, stirring occasionally, until the carrots are just tender and the liquid is reduced to a glaze, 12 to 15 minutes.

If the carrots are still not tender after the liquid has reduced, add a bit more water to the pan and continue to cook. Stir the cilantro into the carrots, then taste and adjust the seasonings. Transfer to a warmed serving dish and serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).

    Current date/time is Thu 02 Feb 2023, 3:50 pm