Farm Carrots With Cumin Caraway Lime Recipes

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TUNISIAN CARROTS WITH CARAWAY AND HARISSA



Tunisian Carrots with Caraway and Harissa image

Categories     Salad     Roast     Lunch     Carrot     Raw     Caraway

Yield 8 servings

Number Of Ingredients 10

2 pounds carrots, peeled
4 cloves garlic, peeled and sliced into slivers
1/3 cup olive oil
2 tablespoons lemon juice
1 teaspoon harissa (see page 33)
1 teaspoon caraway seeds, whole or ground in a spice grinder
1/2 teaspoon ground cumin
1 teaspoon salt, or to taste
1/2 teaspoon sweet paprika
2 tablespoons chopped fresh cilantro, parsley, or chives

Steps:

  • Preheat the oven to 350 degrees, and toss the carrots and the garlic with half of the olive oil in a small roasting pan. Roast in the oven for about 50 minutes, or until the carrots are fork-tender. Remove from the oven.
  • While the carrots are roasting, whisk together the lemon juice, remaining olive oil, harissa, caraway seeds, cumin, salt, and sweet paprika.
  • After the carrots have cooled slightly, cut them into 1/2-inch rounds and toss them with the dressing. Transfer to a shallow bowl, and sprinkle with cilantro, parsley, or chives.

CARROT PURéE WITH CARAWAY AND CUMIN



Carrot Purée with Caraway and Cumin image

Categories     Bread     Side     Carrot     Caraway     Boil     Cumin

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds carrots, peeled and cut into 1/2-inch-thick slices
2 garlic cloves, peeled
2 teaspoons olive oil
1/2 onion, diced fine
1/2 teaspoon ground cumin
1/4 teaspoon ground caraway
Salt
1 to 2 teaspoons fresh lemon juice
Chopped cilantro

Steps:

  • Bring a large pot of salted water to a boil. Add: 1 1/2 pounds carrots, peeled and cut into 1/2-inch-thick slices, 2 garlic cloves, peeled.
  • Cook until the carrots are tender. Drain. Heat in a small heavy pan: 2 teaspoons olive oil.
  • Add: 1/2 onion, diced fine.
  • Cook until soft, about 7 minutes. Crush in a mortar and pestle or under a heavy skillet: 1/2 teaspoon ground cumin, 1/4 teaspoon ground caraway.
  • Add to the sautéed onions with: Salt.
  • Add the drained cooked carrots and garlic and cook for a couple minutes more. Off the heat, mash into a coarse purée with a potato masher or fork. Add: 1 to 2 teaspoons fresh lemon juice and taste for salt. Adjust as needed. If you like, garnish with: Chopped cilantro.

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