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.
- 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
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).