CARROTS à la Eric Ripert/Le Bernardin

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Martin Zwick
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CARROTS à la Eric Ripert/Le Bernardin

#1 Post by Martin Zwick » October 11th, 2019, 2:47 am

I have to admit that high-quality organic carrots need normally only butter/oil. BUT I love to add exotic spices like Dukka, Raz-el-hanout, Cumin etc. to vegetables, just for another twist or another extra dimension. These carrots are a nice side dish for any fish&meat and works extremely well with duck breast.

https://www.wineberserkers.com/content/?p=5575

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David K o l i n
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Re: CARROTS à la Eric Ripert/Le Bernardin

#2 Post by David K o l i n » October 11th, 2019, 8:37 am

Carrots + cumin = [winner.gif]

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Re: CARROTS à la Eric Ripert/Le Bernardin

#3 Post by T Welch » October 11th, 2019, 12:56 pm

Carrots with fresh-ground cardamom are delicious too.
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Re: CARROTS à la Eric Ripert/Le Bernardin

#4 Post by CJ Beazley » October 11th, 2019, 1:07 pm

Years ago he made this dish on his show Avec Eric (PBS) and I’ve made it this exact way ever since. Good post Martin.
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Marshall Gelb
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Re: CARROTS à la Eric Ripert/Le Bernardin

#5 Post by Marshall Gelb » November 4th, 2019, 2:00 pm

Very nice! We have been cooking our carrots in a very similar manner for quite a while.

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Jason Hagen
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Re: CARROTS à la Eric Ripert/Le Bernardin

#6 Post by Jason Hagen » November 7th, 2019, 3:38 pm

Thanks! So simple. Love it.

Jason

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Re: CARROTS à la Eric Ripert/Le Bernardin

#7 Post by AlexS » November 7th, 2019, 5:46 pm

Looks delicious -- how long do you sauté the carrots before adding water?
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Martin Zwick
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Re: CARROTS à la Eric Ripert/Le Bernardin

#8 Post by Martin Zwick » November 8th, 2019, 6:03 am

AlexS wrote:
November 7th, 2019, 5:46 pm
Looks delicious -- how long do you sauté the carrots before adding water?

Just 1 min.

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Re: CARROTS à la Eric Ripert/Le Bernardin

#9 Post by AlexS » November 8th, 2019, 8:20 am

Thx
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Re: CARROTS à la Eric Ripert/Le Bernardin

#10 Post by Alan Rath » November 8th, 2019, 1:16 pm

Why does that sound like the carrots are going to be way overcooked? But it sounds tasty!
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Re: CARROTS à la Eric Ripert/Le Bernardin

#11 Post by RichardFlack » November 8th, 2019, 3:14 pm

Alan Rath wrote:
November 8th, 2019, 1:16 pm
Why does that sound like the carrots are going to be way overcooked? But it sounds tasty!
My question too.

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T. Williams
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Re: CARROTS à la Eric Ripert/Le Bernardin

#12 Post by T. Williams » November 10th, 2019, 3:24 am

RichardFlack wrote:
November 8th, 2019, 3:14 pm
Alan Rath wrote:
November 8th, 2019, 1:16 pm
Why does that sound like the carrots are going to be way overcooked? But it sounds tasty!
My question too.
This is the same technique that Jacques Pépin uses for the onions, carrots, and mushrooms in his Beef Stew recipe. 15 minutes with a little bit (1/4c) of water, and they come out near perfect every time. It seems like a signifiant amount of time to steam them, but carrots are a very hardy vegetable. If you did this with broccoli you'd end up with mush, but the carrots can hold up to the longer temperature. Worst case scenario, you lower the time to 10 minutes if a bit more bite suites you.

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Re: CARROTS à la Eric Ripert/Le Bernardin

#13 Post by Kenny H » November 10th, 2019, 9:23 am

cumin and sumac 😍
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Re: CARROTS à la Eric Ripert/Le Bernardin

#14 Post by Brian Tuite » November 11th, 2019, 5:22 am

We’re beginning to harvest our carrots here. This is a timely thread, thank you!
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