Cumin Scented Ginger Carrots
From notyourmomma 16 years agoIngredients
- 2 lbs. of fresh carrots, best with the fresh green tops, scrubbed well shopping list
- trimmed (farmer's market or health food store) shopping list
- 1 teaspoon of salt shopping list
- 5 quarter sized slices of fresh ginger coins shopping list
- 6 tablespoons of unsalted butter divided use shopping list
- 3/4 teaspoon of cumin (more if you love cumin) shopping list
- 1/2 cup of heavy cream shopping list
- 1/4 cup of milk shopping list
- zest of one orange shopping list
- 2 tbsp. of honey shopping list
How to make it
- scrub and cut carrots into 3/4 inch pieces.
- If you think they are old and getting flabby, peel the skin away, otherwise a good scrub is all they need
- Steam the carrots and ginger coins in a colander over boiling water until they are a little more than fork tender.
- Warm the cream/milk, half the butter, orange zest and honey mixture while the carrots are steaming. Do NOT boil.
- Melt the other half of the butter and add the salt and cumin and heat to bring up the flavor, heated cumin just tastes better than cold cumin sprinkled in.
- Process the carrots and ginger through the food mill or alternately run through a ricer (least favored way to do this)
- Add warmed milk, melted butter and spices and mix well.
- Can be prepped ahead and kept covered over a simmering water bath with no ill effects.
- Enjoy the wonderful scented goodliness with a roast chicken..
- Great with pan roasted brussel sprouts doused in balsalmic vinegar too.
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