Pan Seared Carrots with Cumin and Turmeric Butter
How do we let awesome local carrots shine? By sautéing them with only a handful of spices and herbs until the carrots become tender, but still crunchy and wonderfully caramelized. Pair this simple carrot side dish from 5 Senses Palate with grilled chicken for an easy weeknight meal.
1 POUND carrots
1 TABLESPOON extra-virgin olive oil
2 TABLESPOONS unsalted butter
1 TEASPOON cumin powder
1/2 TEASPOON turmeric powder
1/2 CUP cilantro leaves
Salt and pepper to taste
Peel the carrots and cut them into thick sticks. Try to cut them all the same length and thickness so that they cook evenly. Heat the oil in a sauté pan, when the oil is hot add the carrot sticks, season with salt and pepper to taste and let them cook for a few minutes without stirring to obtain a nice crust on the outside. Once they start to brown stir and cook all the sides, about 12 minutes total. Remove from the heat and add to a bowl. In the meantime in a small sauce pan add the butter and cook over medium heat until it melts and starts to bubble on the sides, add the cumin and turmeric, stir and cook for 1 minute. Remove from the heat and toss in the bowl with the carrots and cilantro leaves. Serve warm or at room temperature. Enjoy!