Although these showed up on my turkey day table, they would be good anytime. The dish is a variation on a theme, but everyone commented on it, so I proffer it up here. It was supposed to be “Peas and Carrots”, but I forgot the sugar snap peas in the heat of the moment, but I include that as a variation here.
INGREDIENTS:
1 pound Mokum carrots, peeled and “oblique” cut ¾ inch* 1 heaping tablespoon sugar 1 tablespoon butter 1 big pinch cinnamon powder 1/8 teaspoon cardamom seeds, powdered 1 pinch vanilla powder, or 1/8 teaspoon vanilla paste, or ¼ teaspoon vanilla extract Salt and pepper to taste Water as needed -Optional- ½ pound sugar snap peas, halved diagonally or cut into ¾ inch lengths
METHOD:
Heat a 2½ quart chef’s pan or sauteuse over medium heat. When the pan is hot, sprinkle the sugar over the pan bottom.
When the sugar starts to melt and begins to caramelize, lift the pan from the heat and add the butter, swirling the pan to incorporate the sugar into the butter. Add the carrots and toss to coat in the sugar/butter mixture and return the pan to the heat.
Sauté to color the carrots a little. (This will intensify the carrot flavor)When the carrots have colored a little, sprinkle with most of the cinnamon and cardamom. Toss to coat evenly, then sauté briefly to “bloom” the spice flavor. Season with salt and pepper, then sprinkle with the vanilla powder and toss to mix in. If using the paste, add it and toss to coat the carrots.
Add water to come just to below the top of the carrots. Bring to a boil, then reduce to a simmer. If using vanilla extract, add it now. Cook the carrots until just tender. If using the optional sugar snal peas, now is the time to add them to the water with the carrots. Cook for just long enough for them to turn a brighter, deeper shade of green and to lose the “raw edge”. Around 30 to 60 seconds. Remove the vegetables from the cooking liquid using a slotted spoon or spider. Reserve all the liquid in the pan.
Once the vegetables have been removed, turn up the heat to medium-high and gently boil the liquid in the pan. Cook to reduce it until it just starts to form a glaze. Add the vegetables back to the pan and toss to coat them. Continue cooking until the liquid is all but reduced and forms a glaze on the vegetables. Sprinkle with the last of the spices, tossing to coat the vegetables evenly.
Serve hot.
Chef’s Notes and Tips:
*Oblique cuts: This is a type of cut commonly found in Japanese cuisine, a.k.a. as a “roll cut”. The shape of the vegetable when finished provides interest on the plate and also prevents the pieces of vegetable from stacking flush against each other which can hinder even cooking. To achieve an oblique cut; hold the carrot flat on the cutting surface and angle the knife for the cut at a 45° angle to the length of the carrot. Use the thumb and forefinger of the hand holding the carrot to rotate it a quarter turn away from you. (You can rotate towards you if you wish, but after studying the matter for a while I realized it is easier on the thumb to rotate away.) The result is oblique cut carrots. Use this on burdock, parsnips, or any cylindrical vegetable.
This dish would be nice with some sautéed onions, or even mushrooms. A sprinkle of small bits of candied ginger would go well, also.
Serves: 4
Source: Chef Andrew E Cohen
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