Greek-Style Cumin Carrots
Ingredients
- 600 gCarrot (peeled and sliced on a bias)
- 2 tbspExtra virgin olive oil
- 1 tspWhole cumin seeds
- 2 pcGarlic (finely minced)
- 1 tbspRed wine vinegar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcFlat-leaf parsley (chopped for garnish)
Method
Tender carrot rounds, glazed with bold olive oil. The warm aroma of toasted cumin balances perfectly with the punch of red wine vinegar.
- 1
Peel the carrots. Slice them on a bias into 5mm thick rounds for even cooking and a professional look.
- 2
Heat olive oil in a sauté pan. Toss in the carrots. They should sizzle in the fat. Cook over medium heat until the edges start to look translucent.
- 3
Add minced garlic and cumin seeds. Stir constantly. When the smell of toasted spices fills the room, season with salt and pepper. Do not let the garlic brown.
- 4
Pour in the red wine vinegar. Deglaze by scraping the bottom to release the juices. Let it reduce almost completely until the sauce coats and glazes every piece.
Frequently asked questions
How do you get this dish right?
- Don't overcook the carrots; they should remain 'al dente' to preserve their natural sweetness.
- If the carrots brown too quickly, add a spoonful of water to finish cooking with steam.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Best served at room temperature.
