Coriander Glazed Carrots Food

CORIANDER GLAZED CARROTS

Steps:

• With your mortal and pestal (or with a mallet, etc) crush your coriander seeds.
• Place the carrots and the crushed coriander seeds in a heavy saucepan along with 3 Tbsp butter, honey and salt to taste.
• Just barely cover the carrots with water, bring to a boil, and then cover and simmer until carrots are tender.
• Remove lid and bring to a boil again, reducing the liquid to the consistency of syrup, shaking pan occasionally so your carrots do not stick to the pan.
• Once syrup consistency is formed, add remaining tablespoon of butter and shake around to thoroughly glaze carrots.
• Transfer to your serving dish and garnish with fresh coriander.

CORIANDER-GLAZED CARROTS

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the coriander seeds and toast 30 seconds. Add the carrots, then stir in the orange and lime juice, brown sugar, 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
• Uncover, increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the cilantro.
• Photograph courtesy Anna Williams

CORIANDER ROASTED CARROTS

Steps:

• Toss 1 1/2 pounds carrots, 2 tablespoons olive oil, the juice of 2 lime wedges, 3/4 teaspoon cracked coriander seeds, and salt and pepper on a sheet of foil. Seal into a tight package and roast at 425 degrees F until tender, 30 minutes. Sprinkle with cilantro and serve with lime.

CUMIN SPICED HONEY CARROTS WITH LEMON CORIANDER VINAIGRETTE

Steps:

• In a large saucepan over high heat bring 6 quarts water and honey to a boil; Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again.
• Transfer to a bowl; set aside.
• In a small dry skillet over medium heat place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly.
• Grind coriander in a spice or coffee grinder into a fine powder.
• Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside.
• Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture.
• Serve over bib lettuce, if desired.

CARROT AND CORIANDER SOUP RECIPE

Steps:

• In a large pot, melt butter. Stir in garlic for 2-3 minutes til fragrant. Stir in onions, then carrots.
• Add vegetable broth. Bring to a boil, then continue to boil for 10-12 minutes until carrots are very tender.
• Transfer carrot mixture to a blender and puree til smooth (or use an immersion blender). Transfer back to the pot.
• Stir in heavy cream, salt, pepper, ground coriander, cumin, and lemon juice.
• Give it a taste, add more salt and pepper if needed. Stir in chopped cilantro.