Is your vision shoddy? Time to reach for the bounty of carrots at the Farmer’s Markets. We do a lot of Cumin Carrots in these parts. They’re great for salads, cheese platters and pureed as a soup (add some veg stock to thin it out). Be sure that your cumin is not more than 6 months old.
CUMIN CARROTS
1 bunch carrots, peeled + sliced
Olive Oil
Salt and Pepper
2 T Cumins seeds
1 lemon, juiced
1 t red wine vinegar
Chives or Parsley, chopped fine
Preheat oven to 400 F
In medium bowl, toss Carrots with olive oil, making sure to coat them all with a thin layer of oil (to protect from the heat). Toss with salt and pepper.
Line a sheet tray with parchment and shingle out carrots, keeping them in one layer. Place in oven for 30-35 minutes, until caramelized.
Meanwhile place a saute pan over medium heat and add cumin seeds to toast. Once they start smelling intense, remove them. This takes about 5 minutes. Let cool and then pulverize them in a mortar and pestle or a coffee grinder.
Once carrots have caramelized, dump them into a clean bowl and toss with remaining ingredients.
