Recipe by Kumquat the Cat's friend
Never have I had carrots that tasted as good as this! Spices and carrot juice make this recipe. If you try it, I hope you enjoy as much as we did. BF found this recipe from a recent edition of Country Home magazine. You can either buy carrot juice or make it yourself if you have a juicer.
Top Review by rlocati1
Very good recipe. I love the flavor of the seeds, it makes a big difference. I didn't have carrot juice so used Imagine No chicken chicken broth and also left the seeds in the dish. Did not need oil or butter, just used broth to cook all. Did a second time and added shaved Brussel sprouts to the carrots. This goes into my favorites file. Thank you
- 1 tablespoon cumin seed
- 1 tablespoon caraway seed
- 1 tablespoon mustard seeds
- 3⁄4-1 cup carrot juice
- 1 tablespoon butter (optional)
- 2 lbs orange carrots or 2 lbs yellow carrots, peeled and julienned or 2 lbs baby carrots
- 1 tablespoon olive oil
- 1 lime, juice of
- salt and pepper, to taste
- 1 tablespoon cilantro (optional) or 1 tablespoon parsley (optional)
Directions See How It's Made
- If using baby carrots, half or quarter lengthwise.
- Heat a large non-stick skillet over medium heat. Add cumin, caraway and mustard seeds to dry skillet. Cook and stir until seeds are toasted and begin to pop, about 3 to 4 minutes. If you don't have cumin or mustard seeds, try about 1/4-1/2 teaspoon powdered and add with carrot juice in next step.
- Carefully add carrot juice and bring to a boil. Reduce heat and simmer until mixture is reduced by three-quarters, about 4 minutes. Add butter and stir until just melted. Strain, discard seeds and set aside, keeping warm.
- In the same skillet, cook the carrots in olive oil over medium heat about 15 to 18 minutes (depending on whether your carrots are large or small julienne) or until tender, turning occasionally.
- Add carrot juice reduction, stir in lime juice, and salt and pepper to taste. Sprinkle with herbs to serve.