Sweet & Sour Carrot Compote With Cumin
"Adapted from Quebec chef, Anne Desjardins, this condiment is lovely with a cheese and/or charcuterie plate, or with roast pork, poultry or ham."
photo by Redsie
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
1 pint
ingredients
- 3 large carrots
- 1⁄2 onion
- 1⁄4 cup cider vinegar
- 1⁄4 cup honey (Desjardins recommends Laurentian, Vegans use agave)
- 1⁄2 teaspoon cumin seed
- 1⁄4 teaspoon turmeric
- 1⁄4 cup raisins (optional)
directions
- Peel and grate the carrots.
- Chop onion into small dice.
- Heat a saucepan over medium heat and toast cumin seeds for about a minute.
- Add honey, vinegar and turmeric and stir till combined.
- Add carrots and onions (and raisins if you like them) and cook over low heat till onions are soft and translucent.
- Store in refrigerator.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was a great tasty side dish!! Loved the mix of honey and vinegar!! Didn't add any raisins - but I am sure it would be a wonderful addition!! Thanks Chef Kate! :) -
Nice and mildly flavored sweet and sour carrots, no overpowering tones at all. Not overly memorable, either. -
Made these carrots to go along with a baked ham. I did add the raisins, used ground cumin, matchstick sliced carrots, and green onions. The sweet/sour flavor was just right, we all enjoyed! -
Both my husband and I really enjoyed this. I think it's great as a relish to meats and cheeses or on its own. We particularly enjoyed it in pita bread with lamb patties, yogurt, lemon juice and onions. You could use it as part of a salad or it would be quite good as a variation on a Ploughman's sandwich, instead of the chutney. A nice way to use up the glut of carrots I have at the moment. -
This was so good! I also made it minus the raisins and served with hamburgers. The spices are just right. Thanks!
see 1 more reviews
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
