Glazed Carrots With Caraway Seeds Food

BUTTERY CARAWAY CARROTS

Steps:

• Peel the carrots and trim off the ends. Cut in half lengthways, then cut on the diagonal into slices about ½cm thick. Place the carrots in a steamer basket and steam for 5-7 mins until softened, or place in a heatproof bowl with a little water and microwave on High for 3-5 mins.
• To finish the dish, gently heat the butter in a frying pan. Tip in the caraway seeds and cook for 30 secs until they start sizzling. Add the carrots and stir into the butter until glossy and heated through, about 3 mins. Toss through the parsley and serve.

GLAZED CARROTS WITH CARAWAY SEEDS

Steps:

• Cut the carrots on the bias into 1/4 inch coins.
• In a large, dry frying pan, toast the caraway seeds for a few minutes.
• Melt the butter in the same pan over medium heat. Add carrots, sugar, salt and pepper to taste.
• Stir together and cook for 1 - 2 minutes. Add enough water to barely cover the carrots, raise the heat to high, cover and cook until the water boils and the carrots turn bright orange, ca. 5 minutes. Do not add too much water, the carrots will become mushy if cooked too long.
• Uncover and and continue to cook the carrots over medium heat until the water evaporates, another 5 - 7 minutes, allowing the carrots to caramelize in the butter and sugar mixture.
• Taste for seasonings, sprinkle with chopped parsley and serve at once.

CARROT & CARAWAY SLAW

Steps:

• Caraways taste best when toasted, so please add the caraway seeds to a dry pan over medium heat, stir constantly for 2 minutes.
• In a large bowl add the carrots, caraway seeds, vinegar, olive oil, honey and salt.
• Taste and add more salt if desired.
• This makes a lovely side dish.

FARM CARROTS WITH CUMIN, CARAWAY & LIME

Steps:

• If using baby carrots, half or quarter lengthwise.
• Heat a large non-stick skillet over medium heat. Add cumin, caraway and mustard seeds to dry skillet. Cook and stir until seeds are toasted and begin to pop, about 3 to 4 minutes. If you don't have cumin or mustard seeds, try about 1/4-1/2 teaspoon powdered and add with carrot juice in next step.
• Carefully add carrot juice and bring to a boil. Reduce heat and simmer until mixture is reduced by three-quarters, about 4 minutes. Add butter and stir until just melted. Strain, discard seeds and set aside, keeping warm.
• In the same skillet, cook the carrots in olive oil over medium heat about 15 to 18 minutes (depending on whether your carrots are large or small julienne) or until tender, turning occasionally.
• Add carrot juice reduction, stir in lime juice, and salt and pepper to taste. Sprinkle with herbs to serve.

GLAZED CARROTS

Steps:

• Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in a heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through.

CARAWAY-ROASTED CARROT & FETA SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Boil carrots for 4 mins. Drain, tip onto a baking sheet, then toss with the caraway seeds, 1 tsp oil, the orange zest and seasoning. Roast for 20 mins until golden and tender.
• Cut away the pith from the orange. Hold the orange over a bowl, then cut free each segment, catching the juice and segments in the bowl. Squeeze out any remaining juice, then add the remaining oil, vinegar, seeds and seasoning. Stir, then combine with the roasted carrots and spinach. Divide between two plates and crumble over the feta.