Monday, April 14, 2008

Baby carrot confit with orange juice and cumin

My sister posted a halibut baked in parchment paper recipe (aka fish for people who don't like fish) and it has been one of the most popular recipes on the blog hands-down. We used this recipe as you can see in the picture above and it was very simple, light and flaky. Check out the recipe here. It's very easy to pull together and almost impossible to screw up.

For the side dish, I thought I'd try a recipe I found in this month's Bon Appetite that sounded like the perfect accompaniment. It took twice as long for them to cook so I would double the time and I doubled the cumin, too. Lastly, I drizzled honey on top just before serving.
Baby carrot confit with orange juice and cumin
4 bunches baby carrots with green tops attached, tops trimmed to 1 1/2 inches, carrots peeled (about 24)
1 1/4 cups fresh orange juice
1 teaspoon ground cumin
2 tablespoons (1/4 stick) butter
Place carrots in pot large enough to hold carrots in double layer. Pour orange juice over; add cumin. Sprinkle with salt and freshly ground black pepper. Bring to boil. Reduce heat to medium, cover, and simmer until carrots are just tender, about 10 minutes. Transfer carrots to plate. Boil liquid in pot until slightly reduced and syrupy, about 2 minutes. Stir in butter. Return carrots to pot and simmer just until heated through, about 2 minutes. Season carrots to taste with salt and pepper.


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