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Glazed Carrots with Coriander

Lightly toasted coriander seeds bring hints of lemon, sage and caraway to this dish. Cilantro, the fresh herb born of the coriander seed, adds a complementary freshness and sets off the honey-lemon glaze that coats the naturally sweet carrots.

Ingredients:

  • 1 tsp. whole coriander seeds
  • 4 Tbs. (1/2 stick) unsalted butter
  • 1/2 lemon
  • 3 Tbs. honey
  • 2/3 cup water, plus more as needed
  • 2 lb. carrots, preferably a mixture of colors, peeled and cut on the diagonal into slices 1/4 inch thick
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 Tbs. coarsely chopped fresh cilantro

Directions:

In a small fry pan over medium heat, toast the coriander seeds, shaking the pan occasionally, until the seeds are a shade or two darker and fragrant, about 1 minute. Remove the pan from the heat and transfer the seeds to a spice grinder or a mortar and pestle and grind to a fine powder.

In a fry pan over medium heat, melt the butter. Add the ground coriander and cook, stirring occasionally, until fragrant, about 1 minute. Squeeze the juice from the lemon half into the pan, add the honey and the 2/3 cup water and sauté for 1 minute. Add the carrots and a pinch each of salt and pepper, and stir well. Raise the heat to medium-high and cook, stirring occasionally, until the carrots are just tender and the liquid is reduced to a glaze, 12 to 15 minutes.

If the carrots are still not tender after the liquid has reduced, add a bit more water to the pan and continue to cook. Stir the cilantro into the carrots, then taste and adjust the seasonings. Transfer to a warmed serving dish and serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).