Moroccan Carrots by Alec Lopez of Armsby Abbey

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INGREDIENTS

¼ Cup Olive Oil 

1 Garlic Clove minced 

1 Tbs Ground Cumin  

½ Tsp Ground Caraway  

6 Large Carrots peeled

1-2 tsp Kosher Salt  

Juice Of 1 Orange 

1 tsp Finely Grated Orange Zest  

2 Tbs Fresh Lemon Juice  

1 Fresno Chili seeded & thinly sliced 

¼ Cup Cilantro finely chopped

2 Tbs Mint finely chopped

INSTRUCTIONS

Heat oil in a deep skillet (large enough to hold the carrots in a single layer)

Add the garlic, cumin and caraway and cook over low heat until fragrant, about 1-2 min (don’t burn) 

Add the carrots, salt and enough water to cover the carrots and bring to a boil

Simmer over moderately low heat, turning once, until crisp-tender (10-12 minutes)

Remove carrots from liquid and let cool completely, then cut into 1/2-1 inch rounds

While carrots cool, boil the braising liquid over moderately high heat until reduced to about 1/2 cup

Remove from heat and stir in lemon and orange juice and zest

In a serving bowl, toss the carrots with the Fresno chili and the reduced braising liquid and season with salt

Refrigerate until well chilled

When ready to serve, stir in the cilantro and mint