Variation on a theme, with Moroccan accents. While the orange flower water is not essential, it really does add an extra dimension that’s delightful and mysterious all at once.
INGREDIENTS:
1 bunch carrots (1-1½ pounds), peeled and cut into quarter inch thick slices on the diagonal
1 tablespoon unsalted butter
½ tablespoon sugar
A small pinch of Korintje or Ceylon cinnamon
Salt and pepper to taste
Juice from 1 medium to large blood orange, Tarocco or Moro preferred
1 teaspoon orange flower water (optional)
METHOD:
Place the carrots in a 2-3 quart chef’s pan or saucepan, and fill with water to cover by 1 inch.
Bring to a boil and add the sugar, butter, and cinnamon. Cook until carrots are just tender.
Remove the carrots from the liquid and reserve, keeping carrots warm. Return the pan to the heat and reduce heat to simmer. Cook liquid down until it is getting thick.
Add the blood orange juice. Stir well and use a spatula to scrape down the sides of the pan if there is a syrup forming there. Cook until liquid is getting thicker, and return carrots to the pan.
Cook, tossing to coat carrots, until liquid has formed a glaze. Season with salt and pepper and drizzle with orange flower water if you have it. Toss to coat well and serve hot.
Chef’s Notes and Tips:
The orange flower water really is a wonderful addition, but be sure not to use too much or the dish will be bitter. Sample the orange flower water to see if it is really potent. If it is, cut back the amount, and taste as you add it in. You could try using ras el hanout instead of the cinnamon, and also add a little rose water with the orange flower water. Honey could be use as well.
Serves: 4
Source: Chef Andrew E Cohen
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