The best carrots I know
About two years ago I thought it was about time to tackle carrots. I hated them all my life and that’s dumb. They are little nutritional bombs and I knew I should eat them. The problem for me is that I don’t like sweet vegetables, and almost all the recipes glaze them or add fruit juice or in some other way sugar them up.
I made carrots every way I could think of. I happily ate much of what I came up with, too, but this simple recipe was my absolute favorite.
Baked Carrots with Cumin and Thyme
For four people I cook five decent sized carrots. Just peel them and slice them and throw them into a small pot with about ½ teaspoon of salt and cover them with water. Bring them to a boil, then simmer them, covered, until they are done. Most people eat them at that point, but I can’t. There’s too much difference between the outside and that core part for me.
Drain the carrots and puree them. Add about ½ teaspoon of ground cumin, the same of thyme and 2 tablespoons of good olive oil. Stir them up, taste and add salt and pepper to suit you. Scrape this mixture into a small, well-buttered baking dish, sprinkle with a bit more cumin and stick them in the oven for about 15 to 30 minutes, depending on the temperature. There’s always something else cooking when I make these, and they cook alongside almost anything. Cooked this way I can eat five carrots.
8 comments March 11th, 2007
