Cumin Scented Ginger Carrots |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Nice change of pace from mashed potatoes, delicious with a roasted bird. Easy to do with an old fashioned food mill (I recommend a food mill as an essential kitchen tool) Ingredients:
2 lbs. of fresh carrots, best with the fresh green tops, scrubbed well |
trimmed (farmer's market or health food store) |
1 teaspoon of salt |
5 quarter sized slices of fresh ginger coins |
6 tablespoons of unsalted butter divided use |
3/4 teaspoon of cumin (more if you love cumin) |
1/2 cup of heavy cream |
1/4 cup of milk |
zest of one orange |
2 tbsp. of honey |
Directions:
1. scrub and cut carrots into 3/4 inch pieces.
2. If you think they are old and getting flabby, peel the skin away, otherwise a good scrub is all they need
3. Steam the carrots and ginger coins in a colander over boiling water until they are a little more than fork tender.
4. Warm the cream/milk, half the butter, orange zest and honey mixture while the carrots are steaming. Do NOT boil.
5. Melt the other half of the butter and add the salt and cumin and heat to bring up the flavor, heated cumin just tastes better than cold cumin sprinkled in.
6. Process the carrots and ginger through the food mill or alternately run through a ricer (least favored way to do this)
7. Add warmed milk, melted butter and spices and mix well.
8. Can be prepped ahead and kept covered over a simmering water bath with no ill effects.
9. Enjoy the wonderful scented goodliness with a roast chicken..
10. Great with pan roasted brussel sprouts doused in balsalmic vinegar too.
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