Prep time 5 min. Cook time 5 min
Here is a delicious carrot recipe that blends their natural sweetness with a little butter and dried caraway seeds that give a burst a flavor as you bite into them. Makes for a pleasant change from the usual honey/sugar glaze recipes (not that I do not like them) but something different is always welcome.
I rediscovered using caraway when my memory banks recently took back to my childhood. I spent many summer holidays in Austria where caraway seeds plays center stage on many dishes and baked goods. I vividly remember the intoxicating scent of my first ever slice of fresh, dark wholewheat bread with caraway seeds and the crunchy bread sticks speckled with a crust of caraway seeds and rough salt. Caraway seeds also turned up in pickling recipes, in biscuits and in vegetable dishes.
The trick here is to boil the carrots in very little water so that by the time they are cooked (about 4-5 minutes) you are left with a concentrated amount of sweet carrot favored liquid into which you blend a tablespoon of butter. That way you keep the carrots moist and heighten their own natural sweetness. Then sprinkle the caraway seeds and serve.
Buttered Carrots Blended With Caraway Seeds
by
Derek Farwagi
Ingredients
- 4 carrots (depending on how large they are and how hungry you are.
- 1 tsp dried caraway seed
- 1 tbsp unsalted butter
Instructions
- Cut carrots into 1/4″ slices.
- In a saucepan, bring a half cup of water to boil, add a pinch of salt and carrots.
- Reduce heat to a brisk simmer and with the lid on cook the carrots for about 4 – 5 minutes. If you find that you are running low on water add a splash of water.
- When the carrots are cooked but still crunchy remove them from the heat, quickly blend in a tablespoon of unsalted butter and then add the caraway seeds
- On a medium flame toss the carrots for a minute or so to release the flavors then salt to taste and serve
Derek Farwagi
That would be great. Please send me the recipe. I am thinking of starting a section on the web site titled “Not so quickie but worth it”. It would fit right in.
Thank you.
Derek
Marina Fischer
Hi Derek,
Thanks for the brother compliment of the “killer” creamed pearl onions. Peeling those little white things does not classify the recipe as a “quickie” . The cooking process is very quick though. If you wish, I would gladly send you the recipe and share it with your followers.
Marina