I was visited by the produce fairy this past week. I didn't believe either, until I got a box of hand selected, organic fruits and vegetables from Melissa's Produce. What a treat to have locally grown produce show up on my doorstop, and even more fun to devise some recipes based on the chosen items.
I hadn't had a kiwi yet this year, and it was a sweet and delicious addition to my banana smoothie in the morning. The juicy flesh was perfectly ripe and the small seeds provided a nice crunch.
I pushed the carrots to the side, where there they sat for several days. Carrots are fine, but I think I was scarred from one too many overcooked preparations where the vegetable tasted more like baby food, which isn't high on my list of favorite foods. So there began my challenge to try and make carrots tasty again.
I figured the best place to start developing a recipe was with some ingredients I do like and that might breathe some life into the orange root vegetable. I was going to roast them in the oven, but when I saw how slim and delicate they were, I thought there was no need to heat up my place with the oven on and that I'd just pan sauté them.
After tasting them with just ginger, garlic and salt, I wanted one last flavor to tie things together more, and cumin was the winner. There was sweetness, a little heat and savory notes, all which led to a dish that has me back on carrots again.
Cumin Sautéed Carrots
- 1/2 pound carrots
- 1 tablespoon coconut oil, or other oil of your choosing
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon cumin
- Salt and pepper to taste
- Peel carrots or if using organic carrots, you can leave the skin on, but wash thoroughly. Trim the ends and cut down the middle and again in half, ensuring equal size portions.
- Bring a pot of salted water to a boil and then add the carrots and cook for 3-5 minutes.
- In a sauté pan, place the coconut oil, ginger and garlic. Then toss in the carrots and stir to combine ingredients. Add the cumin and salt and pepper.
- Allow the carrots to sit in the pan without stirring for about 2-3 minutes so the carrots can caramelize, then flip to other side. Carrots will be done after approximately 5 minutes.