Simmered Carrots with Cumin and Orange
This slow-cooking technique (Jean-Georges calls the result a confit) intensifies the flavor of the carrots. And you can make this dish days in advance; just refrigerate, then reheat--even in a microwave. Add the lemon juice and cilantro at the last minute.
Jean-Georges serves this almost as a sauce with unsauced steamed fish or with Sautéd Chicken with Green Olives and Cilantro.
- 1 pound carrots, the fresher the better, preferably about 3/4 inch at their thickest part and 6 to 8 inches long
- 1 teaspoon cumin seeds (not ground cumin)
- 1 teaspoon grated or minced orange zest
- 1 teaspoon minced garlic
- 4 tablespoons extra virgin olive oil
- Pinch salt
- 1/8 teaspoon sugar
- 1 cup orange juice, preferably freshly squeezed
- 1 teaspoon lime or lemon juice
- 2 tablespoons chopped cilantro
1. Trim and peel the carrots; leave them whole if they are the size recommended above (if your carrots are bigger, peel them and cut them into chunks or in half the long way). Select a saucepan large enough to hold them, and place the cumin, orange zest, garlic, oil, salt, sugar, and orange juice in it. Turn the heat to medium and bring to a boil, stirring.
2. Add the carrots, cover, and turn the heat to low. The mixture should be bubbling gently, not vigorously, whenever you remove the cover. Cook, virtually undisturbed (you can check the progress if you like) for about 1 1/2 hours, or until the carrots are very tender but not yet falling apart.
3. Gently stir the lime juice into the carrots. Sprinkle with cilantro, stir once, and serve.
Excerpted from JEAN-GEORGES by Jean Georges Vongerichten Copyright© 1998 by Jean Georges Vongerichten. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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