Cumin and Harissa Glazed Carrots
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 4 servings
Ingredients
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
Procedure
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.
Cumin and Harissa Glazed Carrots
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 4 servings
Ingredients
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
Procedure
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.