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Bon Appétit

Baby Carrot Confit with Orange Juice and Cumin

By Yves Camdeborde

3.5

(12)

Image may contain Animal Seafood Lobster Food Sea Life and Steak
Baby Carrot Confit with Orange Juice and CuminJoel Holland

Recipe information

  • Yield

    Makes 4 servings

Ingredients

4 bunches baby carrots with green tops attached, tops trimmed to 1 1/2 inches, carrots peeled (about 24)
1 1/4 cups fresh orange juice
1 teaspoon ground cumin
2 tablespoons (1/4 stick) butter

Preparation

  1. 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 in pot until slightly reduced and syrupy, about 2 minutes. Stir in butter. Return carrots to pot and simmer just until heated through, about 2 minutes. Season carrots to taste with salt and pepper.

TagsCarrotRoot VegetableVegetableOrangeCitrusFruitSideDinnerGluten FreeNut FreeVegetarianQuickEasySimmerBon Appétit
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