These carrots are my dad’s heritage. Well, I’m not sure they’re in my DNA because I distinctly remember having irretrievably burnt two pans and set off a fire alarm while making them, but that was BC -before clementinecuisine. Now that I actually put a bit more time and care into cooking, I wonder how I could have screwed these up, they are SO easy to make. I guess it goes to show when there’s a will there’s a way, as my high school teacher would say. Or something.
So, my dad. He cooks great food from his side of the world, and these carrots are one example. They taste a bit oriental, but mostly to me they taste like childhood. These would be served at almost any gathering at my house, under various forms, but there always would be that intoxicating smell of garlic and cumin, which to this day I’m still absolutely in love with. Since I’m French, I am allowed to say that this is my madeleine (ha!), but that would be unfair to all the other tastes and smells that bring me right back to that time when my dad would spend hours in the kitchen, cooking up a storm, and leaving smears and splatters all the way up to the ceiling when he was done, as a testimony of his dedication to food.
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Cumin carrots
Prep time: 5 minutes
Cooking time: 20 minutes
Serves 2 as a side dish
Ingredients:
- 4 carrots
- 2 tbsp olive oil
- 5 garlic cloves, peeled
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp wine vinegar
Directions:
1. Peel and dice carrots. Steam or boil until cooked but still firm.
2. While the carrots cook, heat olive oil in a pan over medium heat. Add whole garlic cloves and cook until fragrant, about 3 minutes. Lower heat and add spices. Cook for 3 minutes, stirring constantly, until the mixture is homogenous. At the last minute, remove pan from heat and add vinegar, stir to combine. Set aside.
3. Mix the carrots into the sauce, stir well so all the flavors combine. Serve warm or at room temperature.
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My tips:
- Store in the refrigerator for up to 3 days. Microwave before serving again if you have leftovers.
- If you want to serve them as appetizers, slice the carrot thick enough that you can eat them with a toothpick.
- Double all the measurements if you plan on serving it as a side to 4 people.
Source: Ed
