Middle East Inspired Orange Glazed Carrot Logs with Cumin and Cilantro

The flavors here are inspired by the Middle East, although I suppose this would work just as well with Mexican or South West fare as well. You could add a squeeze of lime to the mix and sub out the cilantro for mint and the dish would still work quite well.

INGREDIENTS:

1 bunch carrots, medium thick or more, such as Chantenay, scrubbed and cut into 1½ to 2 inch long “logs”

3-4 green onions, white part only, sliced 3/16ths of an inch thick on a long diagonal

½ cup orange juice

½ teaspoon cumin seeds, toasted and ground

½ teaspoon coriander seeds, ground

Salt and pepper to taste

Light flavored olive oil as needed

Water as needed

¼ cup, loose packed, cilantro leaves

4 cilantro stems

METHOD:

Heat a 3 quart chef’s pan or sauté pan over medium high heat. Film with oil and get oil hot. When almost smoking, add the carrots and roll to coat with oil. Cook the carrots so they pick up some color.

When the carrots are starting to turn golden, add the scallions and toss to combine. Cook 1 minute, then add half the spices, the cilantro stems, and season with salt and pepper. Toss to coat and cook until you smell the spices warming up.

Add the orange juice and enough water to come just to the top of the carrots. Bring to a simmer and cook, covered with lid ajar, until carrots are just tender, around 15-20 minute. Keep an eye on the liquid in the pan and add water if the level gets below halfway down the carrots.

When the carrots are tender, use a slotted spoon to remove them from the pan and keep warm. Remove the cilantro stems and discard.

Turn up the heat and reduce the pan liquid until it begins to thicken and form a glaze, or around ¼ cup remains. Add the rest of the spices, stir in, and add the carrots back to the pot. Stir gently to coat and continue cooking until almost all the liquid is gone and a glaze forms on the carrots.

Scatter the cilantro leaves over the carrots while tossing. Make sure the cilantro is evenly distributed amongst the carrots and season with salt and pepper. The dish is ready to serve.

Serves: 4

Source: Chef Andrew E Cohen