Cumin Carrots (New Article posted by BerlinKitchen)

WINE TALK
1

There has been a new article or blog post on Wine Berserkers titled ‘Cumin Carrots’ by BerlinKitchen

Click http://www.wineberserkers.com/content/?p=1389 to view the entire article. The full text is also incuded below.


One of the best carrots ever by Eric Ripert/Le Bernardin.

Ingredients

1 ½-pounds baby carrots or 500g normal carrots
2 tablespoons butter
1 teaspoon honey
1 teaspoon ground cumin

  • pinch cayenne
    ½ lemon
  • fine sea salt and freshly
    ground pepper

⅓ cup water or even a bit more

Preparation

  1. Place the baby carrots in a large skilled with butter, honey and about ⅓ cup water. Heat over medium high heat.


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  2. Season the carrots with cumin, cayenne, salt and pepper and cook stirring occasionally, until lightly caramelized and tender, about 20-30 minutes.


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  3. Finish the carrots with freshly squeezed lemon juice. ENJOY




    Link to article: http://www.wineberserkers.com/content/?p=1389