These carrots are pretty simple to make and have a North African/ Southern French/Spanish flair to them with the cumin and oil cured olives. You can serve these hot as a side dish or at room temperature as they serve “salads” such as this in Morocco.
INGREDIENTS:
1½ pound carrots, scrubbed and sliced ¼ inch thick on the diagonal ½ yellow or white onion, halved through the root and sliced ¼ inch thick into ¼ moons 1-2 tablespoons olive oil ½ teaspoon fresh ground cumin (or just use whole seeds) 1 cup light vegetable stock, chicken stock, or water 1 teaspoon sugar ½ cup pitted oil cured olives, halved lengthwise (or not, your choice) Salt and pepper to taste
METHOD:
Heat a medium chefs pan or sauté pan (that has a lid) over medium-high heat.
Add enough oil to liberally film the pan bottom. When hot, add the carrots and onions and sauté, tossing frequently. Cook until the onions are golden and the carrots are browning and crisping a little on the edges, around 6-10 minutes.
Add the cumin, sugar, and the stock, and bring to a boil. Reduce the heat to a vigorous simmer and cook until all the liquid has evaporated and a glaze has formed.
Add in the olives and toss to combine. Season with salt and pepper, taking care with the salt as the olives are salty as well. Cook to heat the olives through, taking care not to scorch anything.
Serve hot or allow to cool and serve at room temperature.
Chef’s Notes:
For a more French take, omit the cumin and use herbes de Provence or some rosemary and thyme. You could add a little garlic with the stock if you wish. For a more Spanish iteration, omit the cumin and sub in Pimenton (smoked Paprika) and rosemary.
Serves: 4
Source: Chef Andrew E Cohen
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