Cumin and Harissa Glazed Carrots
By Tested and perfected in the Sur La Table kitchen
Cumin and Harissa Glazed Carrots
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 4 servings
Kosher salt
1 ½ pounds small carrots with tops, trimmed
1 tablespoon harissa paste
2 teaspoons granulated sugar
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons vegetable oil, divided
Freshly ground black pepper
1 lemon, cut into wedges
1 ½ pounds small carrots with tops, trimmed
1 tablespoon harissa paste
2 teaspoons granulated sugar
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons vegetable oil, divided
Freshly ground black pepper
1 lemon, cut into wedges
Harissa is a hot chile pepper paste made out of roasted red peppers, serrano peppers, spices, herbs, and garlic. It is most closely related to Tunisian, Libyan, and Algerian cuisine; however, it has recently gained popularity in Moroccan, French, and German cooking.
1. To blanch carrots: Fill a medium bowl with ice water and set aside. Fill a medium saucepan with water and generously salt. Bring to a boil over medium-high heat, add carrots, and cook until tender, about 4 minutes. Drain in a colander and transfer carrots to ice water. Use paper towels to gently rub carrots to remove skins and pat dry.
2. To a large bowl, add harissa, sugar, cumin, and coriander; stir to mix. Add the carrots, 1 tablespoon oil, and toss to combine.
3. To a large skillet set over medium-high heat, add remaining 1 tablespoon oil. When oil is shimmering, add the carrots and cook, turning often, until caramelized and golden brown, about 4 minutes. Taste and adjust seasoning with salt and pepper.
4. To serve: Transfer carrots to a serving platter and serve with lemon wedges on the side.
1. To blanch carrots: Fill a medium bowl with ice water and set aside. Fill a medium saucepan with water and generously salt. Bring to a boil over medium-high heat, add carrots, and cook until tender, about 4 minutes. Drain in a colander and transfer carrots to ice water. Use paper towels to gently rub carrots to remove skins and pat dry.
2. To a large bowl, add harissa, sugar, cumin, and coriander; stir to mix. Add the carrots, 1 tablespoon oil, and toss to combine.
3. To a large skillet set over medium-high heat, add remaining 1 tablespoon oil. When oil is shimmering, add the carrots and cook, turning often, until caramelized and golden brown, about 4 minutes. Taste and adjust seasoning with salt and pepper.
4. To serve: Transfer carrots to a serving platter and serve with lemon wedges on the side.