Carrots Braised With Cumin and Orange

By paulmartinjr

Ingredients

• 1 1 3/4 6 to 8 about 3/4 inch at their thickest sections and 6 to 8 or so inches long
• 1 1 3/4 6 to 8 about 3/4 inch at their thickest sections and 6 to 8 or so inches long
• 1 1 3/4 6 to 8 about 3/4 inch at their thickest sections and 6 to 8 or so inches long
• 1 1 1 teaspoon cumin seeds
• 1 1 1 teaspoon cumin seeds
• 1 1 1 teaspoon cumin seeds
• 1 1 1 teaspoon grated orange zest
• 1 1 1 teaspoon grated orange zest
• 1 1 1 teaspoon grated orange zest
• 1 1 1 Garlic clove, minced
• 1 1 1 Garlic clove, minced
• 1 1 1 Garlic clove, minced
• 1/4 1/4 1/4 cup extra-virgin olive oil
• 1/4 1/4 1/4 cup extra-virgin olive oil
• 1/4 1/4 1/4 cup extra-virgin olive oil
• salt
• salt
• salt
• sugar
• sugar
• sugar
• 1 1 1 cup orange juice, as fresh as possible
• 1 1 1 cup orange juice, as fresh as possible
• 1 1 1 cup orange juice, as fresh as possible
• 1 1 1 teaspoon lime or lemon juice
• 1 1 1 teaspoon lime or lemon juice
• 1 1 1 teaspoon lime or lemon juice
• 2 2 2 tablespoons coarsely chopped cilantro
• 2 2 2 tablespoons coarsely chopped cilantro
• 2 2 2 tablespoons coarsely chopped cilantro

Details

Servings 4
Adapted from tastecooking.com

Preparation

Step 1

Trim and peel the carrots, leaving them whole if they are the recommended size. If they’re larger, cut them into chunks or in half lengthwise. Find a saucepan large enough to contain the carrots, and add the cumin, orange zest, garlic, oil, a pinch of salt, a large pinch of sugar, and orange juice. Turn the heat to medium and, stirring, bring to a boil.

Add the carrots, cover, and reduce the heat to low. The liquid should be bubbling gently, not intensely, whenever you remove the lid. Cook, more or less undisturbed, until the carrots are very tender but not falling apart, about 1½ hours. Add the lime juice and stir gently. Add the cilantro, stir once, then serve.