My friend recently asked me what to do with the five pounds of carrots that arrived in her farm share this week. My first thought was store them! They keep mighty well through the winter, nestled in a refrigerator drawer. Pick Your Own also has an easy step-by-step description for “How to Freeze Carrots.” I am also infatuated with a recipe I made last winter for Buckwheat-honey Seared Carrots, and you can’t go wrong with this Curried Carrot Ginger Soup. Tonight I may just whip up Coriander and Cumin Glazed Carrots for my friend’s potluck – it’s so easy and bright! I’ve tried it once before, and it’s grand. Thank you Alice Waters’ for your inspiration (Glazed Carrots, in The Art of Simple Food).
- 3.5 cups sliced carrots
- 1 cup water
- 3-4 tablespoons butter
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon whole coriander seeds
- 1/2 teaspoon grated garlic
- 1/2 teaspoon grated ginger
- 1 big pinch of salt
- freshly ground black pepper
- Put all of the ingredients in a medium sauce pan, with the carrots no higher than 1 inch.
- Stir the ingredients together and bring the water to a boil.
- When the carrots are just barely tender, remove the lid and let the liquid completely reduce completely.
- The carrots will turn out deliciously glazed, and the coriander sweet and tender.