Cumin is my favorite spice. Earthy, smoky, rich…I haven’t found a recipe yet that wasn’t improved by it’s addition.* About a year ago I came across a recipe that combined maple and cumin. Brilliant! This may be the first time I’m getting around to trying something with it, but these carrots are, indeed, brilliant! For those of you who love the traditional, slightly sweet roasted carrot (usually with honey, orange juice or both), you’ll LOVE her sassy and sophisticated cousin. Invite Maple Cumin Carrot to your next holiday meal or family gathering. Give Old Aunt Edna something to talk about!
Serves 4 as a side dish.
*CLEARLY an exaggeration, but I am now thinking about trying cumin in some dessert concepts…
1 lb carrots cut into uniform pieces (I went with about 2.5 inches long and about half an inch in diameter…I think there’s a fancy-cooking-school-term for this size)
3 tbs chicken stock
3 tbs butter
2 tbs cumin
2 tbs maple syrup
1/2 tsp salt
- Put all of the ingredients into a saucepan, preferably one large enough to keep the carrots in a single layer.
- Simmer over medium heat until the carrots are just tender. They will continue to cook after you remove them from the heat. Trust me.
- Pat yourself on the back for finding such an EASY recipe that still seems so fancy.
- Tell me about your favorite recipe with cumin.