Confit Of Carrot And Cumin

Name: Confit Of Carrot And Cumin
Total time: 2 h 10 min
Yield: 4 servings
Ingredients: 1 1/2 pounds carrots, preferably organic, trimmed and peeled (about 16 pieces); Large pinch cumin seed; 1/4 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

Recipe from Jo Jo

Adapted by Amanda Hesser

Total Time: 2 hours 10 minutes
Rating: 4(18)
Comments: Read comments

Featured in: The Word Chefs Can't Resist: Confit

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Ingredients

Yield:4 servings

1½pounds carrots, preferably organic, trimmed and peeled (about 16 pieces)
Large pinch cumin seed
¼cup extra virgin olive oil
1small clove garlic, minced
Juice of 3 oranges
Zest of an orange
Kosher salt
Cayenne pepper
2tablespoons thinly sliced cilantro

Ingredient Substitution Guide

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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.