Search Everything Tasty


Welcome to Everything Tasty

Welcome to Everything Tasty!
We hope you will add your comments, restaurant reviews, recipes, or whatever else you like, and make this blog as much your own as it is ours.

Tuesday, November 26, 2013

Spiced Sautéed Carrots

And for now, back to food. 

I'm writing things up in a different order than I actually cooked them, but it's Thanskgiving tomorrow and I figure some of you are either hosting dinners or are headed to other people's, and are trying trying to come up with a vegetable dish that's seasonal but doesn't contain either marshmallows or canned cream of mushroom soup. Here's my contribution: it's easy, it's quick, and it's seasonal and satisfying without being heavy. Don't go out and buy a ton of spices for this: if you've got any selection at all you can probably use what you have- just try to balance the "sweet" spices with savory ones like black pepper and rosemary.

Spiced Sautéed Carrots
Serves 6 as a primary side 

1 pound carrots, cut into coins 
2 tablespoons butter
1/4 cup sherry or brandy
1 teaspoon sugar 
Zest and ~2 tablespoons juice from an orange
Curry powder

1. Melt butter in a large sautée pan over medium-low heat. 
2. Add carrots, stir well to coat. Let cook 2-3 minutes.
3. Add orange zest and seasonings. Use plenty of pepper, enough curry powder to dust all the carrots, a good dash or two of nutmeg, and a pinch each of the cumin,  rosemary, and salt
4. Cook 2-3 more minutes, then add orange juice and sugar. Continue coking until all liquid is mostly absorbed and carrots are mostly softened, approx. 5 minutes.
5. Add the sherry and stir vigorously. When all the liquid is absorbed, check for tenderness and serve. 

No comments:

Post a Comment

Let us know what you think, add your own recipes, etc.