Cardamom And Fennel Scented Carrots Recipes

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BERBERE ROASTED CARROTS & FENNEL WITH ORANGES



Berbere Roasted Carrots & Fennel with Oranges image

This side starts as something very familiar--roasted vegetables. But the berbere makes the sweet carrots and fennel taste earthier and the orange gives the dish a sprightly edge. Two little changes, but so much complexity. When you drive through Ethiopia, you will see women on the roadsides selling chiles, ginger, and garlic. Others sell spices--coriander, fenugreek, allspice, cardamom. These are some of the ingredients you need to make berbere, the spice mix that permeates every aspect of Ethiopian food. It is a deep red, the color of red clay. It's not a fiery mix. Cooked long and slow, berbere is earthy; added later, it can be lively and bright. When I discovered it, I couldn't wait to begin playing with it. I hope you will, too.

Provided by Marcus Samuelsson

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
4 tablespoons unsalted butter
4 fennel bulbs, cored and cut horizontally into 1/2-inch slices
1 pound carrots, peeled and cut into 1-inch chunks
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 2 oranges
1 teaspoon Berbere, recipe follows, plus more for serving
Segments of 2 oranges
1/4 cup fresh mint leaves, torn, plus more for serving
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
6 cardamom pods
4 whole cloves
3 or 4 allspice berries
1/2 cup dried onion flakes
5 dried stemmed and seeded chiles de arbol
3 tablespoons smoked paprika
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg

Steps:

  • Heat the oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the fennel and carrots and season with salt and pepper. Toss to coat, then add the remaining 2 tablespoons butter and cook until the vegetables soften and start to brown, about 5 minutes. Add the orange juice and berbere. Toss to combine and turn the heat to low. Add the orange segments and mint.
  • Transfer the vegetables to a serving bowl and top additional berbere and mint leaves.
  • Put the coriander seeds, fenugreek seeds, peppercorns, cardamom pods, cloves and allspice berries into a small skillet over medium heat. Toast, swirling the skillet, until fragrant, about 4 minutes. Pour the seeds into a spice grinder and cool. Add the onion flakes and chiles de arbol. Grind to a fine powder. Transfer the spice powder to a bowl and whisk in the paprika, salt, cinnamon, ginger and nutmeg. Store in a sealed jar, out of the light, for up to 6 months.

CARDAMOM CARROTS



Cardamom Carrots image

An easy carrot side dish bursting with sweet and savory flavors, these cardamom carrots will make any dinner a special occasion. These carrots are tossed in a sweet butter sauce sweetened with cardamom and citrus, and served piping hot.

Provided by Annacia

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs carrots, julienned (or cut as you prefer)
1 teaspoon salt
1/4 cup butter
1/4 cup packed brown sugar
1 teaspoon ground cardamom
1 teaspoon grated orange peel

Steps:

  • Place carrots and salt in large saucepan and add enough water to just cover carrots.
  • Bring to a boil and reduce heat. Cover, and simmer for 7-9 minutes or until crisp-tender. Drain and set aside.
  • In large skillet melt butter. Whisk in brown sugar, cardamom and orange peel.
  • Cook, and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots to skillet, toss to coat, and serve hot.

CARDAMOM CARROTS



Cardamom Carrots image

"These slightly sweet carrots with a hint of cardamom go over big whenever I serve them. They're particularly nice at holidays," says field editor Joan Hallford of North Richland Hills, Texas.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 pounds carrots, cut into 2-inch julienned strips
1 teaspoon salt
1/4 cup butter, cubed
1/4 cup packed brown sugar
1 teaspoon ground cardamom
1 teaspoon grated orange zest

Steps:

  • In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. , In a large skillet, combine the butter, brown sugar, cardamom and orange zest. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat.

Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 395mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.

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