Learn how to reduce poaching liquid to a syrup for intensity of flavor. Add a few spices and garnish with fresh herbs, and you’ve got a truly beautiful side dish.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 6 large carrots, peeled
- 2 cups water
- kosher salt
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon ground Aleppo pepper
- 1 clove garlic
- 1/4 cup olive oil
- Fresh mint
- fresh cilantro
Instructions
- Put carrots in a large, deep skillet and barely cover with water. Season with a pinch of salt. Cook over medium-high heat until the carrots begin to soften, 10–12 minutes.
- Remove the carrots and set aside, reserving the cooking liquid in the skillet. To the liquid, add the orange juice, lemon juice, cumin, and pepper. Smash a garlic clove, discard the peel, and add to the cooking liquid. Bring to a simmer and reduce until syrupy, 10 minutes. Meanwhile, when the carrots are cool enough to handle, cut into rustic chunks and set aside in a bowl.
- Remove syrupy mixture from heat and add olive oil; shake it around in the skillet to create a vinaigrette. Discard the garlic and spoon the vinaigrette over the carrots. Garnish with torn mint and cilantro. Toss and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 178 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 623 mg |
Reviews
Very tasty!
Loved it
Very good! I didn’t have orange juice, so I used pineapple juice which worked fine. I also didn’t have Aleppo pepper, so substituted a bit of sweet paprika. The technique was easy and effective. It’s a keeper!