Confit Of Carrot And Cumin Recipes

FENNEL AND CARROT CONFIT

Steps:

• Shave carrots with a vegetable peeler into very thin, wide ribbons. Quarter fennel bulb lengthwise, then very thinly slice lengthwise.
• Heat oil with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-quart heavy saucepan over low heat until warm.
• Add carrots, fennel, and zest and cook gently, without simmering, stirring occasionally, until vegetables are just tender, 15 to 20 minutes. Drain oil into a bowl (see cooks' note, below) and transfer vegetables to another bowl to cool to room temperature.

CARROT CONFITURE

Steps:

• Slice the carrots and put them in a saucepan covered with water. Boil until very soft, then run through a food mill to puree. Stir the sugar into the puree in a saucepan. Add the lemon zest and lemon juice, bring to a boil, and cook until glassy and jammy. Remove the pan from the heat and stir through the chopped almonds and the Cognac. Cool.

SWEET & SOUR CARROT COMPOTE WITH CUMIN

Steps:

• 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.

CONFIT OF CARROT AND CUMIN

Steps:

• Preheat oven to 275 degrees. In a large casserole, combine carrots, cumin seed, olive oil, garlic, orange juice and zest. Season with salt and cayenne. Cover tightly with lid or aluminum foil.
• On stove top, bring to a boil, then transfer to oven. Bake until a knife can easily be inserted into carrots, at least 2 hours. Just before serving, add cilantro.