Baby Carrot Confit with Orange Juice and Cumin

Baby Carrot Confit with Orange Juice and Cumin
Photo by Joel Holland

Ingredients

  • 4 bunches baby carrots with green tops attached (about 24)
  • 1 teaspoon ground cumin
  • 1 ¼ cups fresh orange juice
  • 2 tablespoons butter

Place carrots in pot large enough to hold carrots in double layer. Pour orange juice over; add cumin. Sprinkle with salt and freshly ground black pepper. Bring to boil. Reduce heat to medium, cover, and simmer until carrots are just tender, about 10 minutes. Transfer carrots to plate. Boil liquid...

View full recipe at Epicurious

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