Carrots Braised With Cumin and Orange
carrots, each about ¾ inch at their thickest sections and 6 to 8 or so inches long
grated orange zest
Garlic clove, minced
extra-virgin olive oil
orange juice, as fresh as possible
lime or lemon juice
coarsely chopped cilantro
Adapted from Jean-Georges: Cooking at Home With a Four-Star Chef by Jean-Georges Vongerichten and Mark Bittman
The ingredients necessary for this recipe are minimal. It helps, then, to use fresh carrots and fresh orange juice. You don’t need to squeeze your own orange juice. That’s just silly. Well, you could. If you’re into such things. Good, recently squeezed juice from a store worked great for me.
- Trim and peel the carrots, leaving them whole if they are the recommended size. If they’re larger, cut them into chunks or in half lengthwise. Find a saucepan large enough to contain the carrots, and add the cumin, orange zest, garlic, oil, a pinch of salt, a large pinch of sugar, and orange juice. Turn the heat to medium and, stirring, bring to a boil.
- Add the carrots, cover, and reduce the heat to low. The liquid should be bubbling gently, not intensely, whenever you remove the lid. Cook, more or less undisturbed, until the carrots are very tender but not falling apart, about 1½ hours. Add the lime juice and stir gently. Add the cilantro, stir once, then serve.
Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He has worked in magazines, kitchens, newsletters, restaurants and a bunch of other environments he can’t remember right now. He has also been the editor in chief of both liquor.com and Tasting Table.