INGREDIENTS:
1 bunch carrots, peeled and cut “roll cut” (cut at 45° angle, then roll carrot a quarter-turn and cut again) ¼ small white onion, minced ½ tablespoon sugar ½ bunch cilantro, stems separated from leaves, reserved 1 clove garlic, peeled and cracked Pinch each ground cinnamon, cumin, coriander seed 2 tablespoons butter 2 tablespoons olive oil salt to taste
METHOD:
Put cilantro stems in 1 cup water (reserving 2 tablespoons stems) in blender and puree.
Heat a pan over medium heat and when hot, add the sugar. When it starts to caramelize, add the butter. When it stops foaming, add the carrots and toss to coat them in the butter/sugar mixture.
Strain the cilantro water into the pot, and if needed, use additional water to cover the carrots by 1-inch of liquid. Add the garlic and spices. Simmer until tender.
When tender, remove the garlic clove from the pot and discard, then use a slotted spoon to remove the carrots from the pot and reserve.
Cook the carrot cooking liquid down to form a glaze.
While the carrot liquid reduces, add the 2 tablespoons reserved cilantro stems and a 1 tablespoon of cilantro leaves to a blender with the olive oil and puree 1 minute. Strain the oil through a piece of cheese cloth (or other fine, disposable cloth) and squeeze to extract all the oil you can.
When the carrot liquid has formed a glaze, add the carrots back in to the pan and toss to coat with the glaze and re-heat.
When hot, drizzle with the cilantro oil and scatter with some cilantro leaves and season with a little salt.
Serve hot.
Chef’s Notes:
A squeeze of lime juice at the end just before serving adds a nice bright spark to the dish, and orange juice would be a nice background note. Add a ¼ cup orange juice when you add the cilantro water and it will help form the glaze and add a background orange flavor. A small pinch of cayenne with the rest of the spices adds a piquant note of interest as well. For a sweet and sour effect that works with richer dishes, add a little rice or white wine vinegar just before the glaze finishes reducing.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
