Rosemary Cumin Glazed Carrots and Parsnips |
Winter
Submitted by giffen.maupin on Tue, 2010-02-23 8:0008:00:43 PM.
Also found on Straight from the Farm:
1 lb. medium carrots
1 large parsnip
1/2 t. ground cumin
1/2 t. finely minced fresh rosemary
2 small green onions, sliced thin
2 T. unsalted butter
2 T. wild flower honey
salt
Begin by washing and peeling the carrots. Use a sharp knife to slice the carrots in half lengthwise and trim off the thin ends so they cook evenly. Place face down in a single layer in a large skillet or saucepan. Add just enough water to cover the carrots completely. Set over medium high heat on the stove. Sprinkle in the cumin, rosemary, and just a very small pinch of salt. Add the butter in a big hunk that will then melt down into the carrots. Drizzle the honey over the carrots and allow to cook for 10-15 minutes until the liquid is just about evaporated and carrots are tender when pierced with a sharp knife. Still working over the heat, toss the carrots in the skillet a few times to make sure they are getting evenly coated with the glazing that was produced by the evaporated liquids. Sprinkle with a generous pinch of salt and toss some more.