Re: spicy carrots
Spiced Carrots
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
3 tablespoons extra-virgin olive oil, divided
12 ounces medium carrots, peeled, thinly sliced into rounds
1/8 teaspoon dried crushed red pepper
1 cup low-salt chicken broth
3 tablespoons fresh lemon juice
Stir all seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer seeds to spice mill or mortar and grind coarsely.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add carrots, crushed red pepper, and ground seeds; sauté until carrots begin to brown in spots, about 5 minutes. Add broth and lemon juice and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are tender, about 6 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Spicy Pickled Carrots
* 2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces
* 5 cloves garlic peeled and diced
* 1 1/2 cups vinegar
* 1 1/2 cups water
* 10 bay leaves, whole
* 8 peppercorns
* 1 teaspoon salt
* 6 oz. pickled jalapenos
Heat oil in a large saucepan and saute the garlic. Add in carrots and saute for 2-3 minutes. Carefully add in vinegar, peppercorns, salt, and and bay leaves. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 mintues.
Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Store the carrots in the liquid and use a slotted spoon to serve them. You may leave the bay leaves in the liquid to add to the flavor, but do not eat them. Always remove the bay leaves before you eat the carrots.
Mexican-Style Pickled Spicy Carrots
4 large carrots, peeled and sliced on an angle
1 bunch radishes, washed and quartered
1-2 large jalapenos (more if you really like spicy), sliced into thick rounds
1 clove garlic, sliced thin
1 teaspoon Mexican oregano
1 small white onion, minced
1 cup white vinegar
1 cup water
˝ teaspoon sugar
2 teaspoons salt
Toss together the carrots, radishes and jalapenos and fit into a large glass container (with a lid)
In a large sauce pan, combine the garlic, oregano, onion, vinegar, water, sugar and salt. Bring to a simmer for two minutes.
Carefully pour the vinegar mixture over the carrot mixture until it covers all the vegetables, and allow to cool on the counter top. (Leftover liquid should be discarded) When cool, cap and refrigerate for at least 3 hours. Can be kept for up to two months.
|
Linear Mode
