Confit Of Carrot And Cumin
Published August 3, 1999
- Total Time
- 2 hours 10 minutes
- Rating
- Comments
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Ingredients
1 ½ pounds carrots, preferably organic, trimmed and peeled (about 16 pieces)
Large pinch cumin seed
¼ cup extra virgin olive oil
1 small clove garlic, minced
Juice of 3 oranges
Zest of an orange
Kosher salt
Cayenne pepper
2 tablespoons thinly sliced cilantro
Nutritional analysis per serving (4 servings)
39 grams carbs; 282 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 10 grams fiber; 906 milligrams sodium; 4 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 275 degrees. In a large casserole, combine carrots, cumin seed, olive oil, garlic, orange juice and zest. Season with salt and cayenne. Cover tightly with lid or aluminum foil.
- Step 2
On stove top, bring to a boil, then transfer to oven. Bake until a knife can easily be inserted into carrots, at least 2 hours. Just before serving, add cilantro.
Private Notes
Comments
“Zest of an orange “ means what? All the rind from an orange?
Used a combination of ordinary carrots, black carrots and parsnip. Served with spelt couscous and merguez. Delicious.