This simple carrot dish is adapted from a recipe by Eric Ripert. He uses baby carrots with the greens attached. I think they’re beautiful and make for a pretty presentation, but use what’s accessible to you. My carrots were large so I halved and quartered them. For a nice kick, I grated in some fresh ginger which will balance out the sweetness of the carrots. This is one of my favorite vegetable appetizers because it’s so flavorful and goes well with many entrees.
I added agave syrup, which is sweeter than honey so you won’t need as much. The original recipe uses butter but I substituted with coconut oil, my preferred cooking oil. Serve these carrots alongside my spiced duck breast, which make for a delicious holiday meal.
Spiced Carrots with Cumin and Fresh Ginger Recipe
1 1/2 pounds carrots
2 tablespoons coconut oil, or butter
1/2 teaspoon grated fresh ginger
1/2 teaspoon agave, or 1 tsp. honey
1 teaspoon cumin
1/4 teaspoon chili powder, or cayenne pepper
salt and pepper, to taste
On medium high heat, place the carrots in a large pan with coconut oil, agave and 1/3 cup water. Season carrots with ginger, cumin, cayenne, salt and pepper and stir occasionally. Cook for about 20 minutes, until caramelized and tender.
Total Time: 25 minutes
Yield: 2-4 servings
December 11, 2011
[...] is the follow-up post to my spiced carrots which is loosely based on a recipe by Eric Ripert. Essentially it’s a twist on the French [...]