Ingredients
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910 g (2 lb) small Carrots
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1 tbsp extra-virgin Olive Oil
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1 tsp ground Cumin
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½ tsp grated Tangerine Zest
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1 tbsp finely chopped fresh Chives
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1 tbsp Unsalted Butter
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2 tbsp fresh Tangerine Juice
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½ tsp Salt
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¼ tsp freshly ground Black Pepper
Directions
The carrots are tossed with earthy cumin-scented olive oil, fragrant tangerine zest, and zingy and colorful chives. We grow carrots at home (when the gophers don’t get to them first) and they’re very sweet. Use the smallest carrots you can find, with the greens still attached. If your carrots taste starchy, add a little honey to sweeten them up.
Steps
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1
Done
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In a covered steamer over simmering water, cook the carrots until crisp-tender, about 5 minutes. Remove from heat and set aside. |
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2
Done
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In a medium sauté pan, heat the olive oil over medium heat until fragrant. Add the cumin and sauté until fragrant. Stir in the zest, then add the carrots and toss to coat. Add the chives, butter, tangerine juice, salt, and pepper. Toss again to coat. |
