Using baby carrots makes it easy to prep, as you can find them pre-cleaned in the produce section of any supermarket.
3 tablespoons extra virgin olive oil
1 teaspoon cumin
1 1/2 pounds baby carrots, scrapped clean (if needed)
1 clove of garlic, whole
1 teaspoon sugar
3 sprigs of fresh thyme
1/2 cup freshly squeezed orange juice
1 tablespoon unsalted butter
1. In a large skillet (12” skillet so the carrots can ideally be in one layer), heat the oil over medium-high heat (do not allow oil to smoke). Add the carrots, garlic, and sugar. Add enough water to almost cover the carrots. . Add the thyme and pinch of salt.
2. Cut the parchment paper into a circle to fit in the pan. Poke several holes in the paper and place it on top of the carrots. Bring to a boil over high heat. Reduce to a simmer and cook for about 20-25 minutes, until almost completely cooked. Remove and discard the parchment paper and the thyme stems; the leaves should have fallen off, if not, remove the leaves and add to the carrots. . Add the orange juice and cook over low heat, uncovered, stirring gently from time to time until almost all of the liquid has evaporated, about 10 minutes. This can be made ahead to this point.
3. If you have made this ahead of time, gently reheat over medium heat. When hot, stir in the butter and taste for seasoning; it may need a little more salt or sugar.
© 2010 Julie Logue-Riordan (707) 227-5036 www.cookingwithjulie.com Adapted from The Paris Cookbook (2001), Patricia Wells
Copyright © Julie Logue Riordan, Cooking with Julie