Prep 10 mins
Cook 15 mins
This is a Spanish recipe from the San Francisco Chronicle (1/10/07). I haven't yet tried it. Moscatel vinegar is a slightly sweet, fruity vinegar made from Moscatel (Muscat) grapes. You can find it at gourmet groceries or online.
- 1⁄4 teaspoon cumin seed
- 1 1⁄2 tablespoons unsalted butter
- 1 lb carrot (peeled and cut into matchsticks or coins)
- kosher salt
- 2 teaspoons minced Italian parsley
- 2 1⁄2 teaspoons moscatel vinegar (to taste)
- Toast cumin seeds in a small dry skillet until they become fragrant and begin to darken. Allow to cool. When cool, pound them with a mortar and pestle until they make a powder.
- In a medium skillet over medium-low heat, melt the butter. Add carrots, cumin and salt to taste. Toss to combine ingredients. Cover and cook approximately 10 minutes or until carrots are tender.
- Remove the cover and raise heat to medium. Cook, shaking the skillet frequently, until the carrots have a glazed appearance and are just beginning to color in spots. Add the parsley.
- Remove the skillet from the heat and splash the carrots with the Moscatel vinegar. Toss well and taste; add more vinegar or salt if desired, then transfer carrots to a serving bowl.