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Honey & Cumin Glazed Carrots

Prep Time:  5 Minutes

     Cook Time:  45 Minutes

     Serves:  4

Ethan Kaercher created this recipe with a pretty firm vision in mind: “a deconstruction of a carrot that is in turn reconstructed from the ‘ground up’ to loosely resemble a carrot patch sprouting from the plate.” The plating is definitely enough to get you excited to devour this dish, and the three different preparations of carrots (pickled, pureed, and glazed) will have you thinking in new ways about everyone’s favorite winter root crop.

Ingredients

  • 2 bunches of carrots with green tops (if available), rinsed and peeled
  • ½ cup apple cider vinegar
  • ½ cup water
  • 1 teaspoon salt, divided
  • ½ cup honey, divided
  • 2 tablespoons olive oil
  • ¾ teaspoon pepper, divided
  • 8 tablespoons salted butter, divided
  • ½ cup vegetable stock
  • 1 cup panko
  • 2 tablespoons finely chopped cilantro
  • ½ teaspoon ground cumin

Directions

  1. Preheat the oven to 350° F.
  2. For Pickled Carrots: Use a mandolin or sharp knife to thinly slice two carrots into coins. Place these in a medium bowl.
  3. Combine the vinegar, water, ½ teaspoon salt, and ¼ cup honey in a small saucepan. Bring the mixture to a simmer over medium heat and stir until the salt and honey are dissolved. Pour the mixture over the carrots coins, ensuring they are fully submerged. Set aside.
  4. Cut the remaining carrots into 2-inch sections.
  5. For Carrot Puree: Place half of the cut carrots on a parchment-lined baking sheet and toss with olive oil and ¼ teaspoon each salt and pepper. Roast in the preheated oven until tender, 20 to 30 minutes. Remove the carrots from the oven.
  6. While the carrots are roasting, heat 6 tablespoons of butter in a large pan over medium high heat until bubbly and browned, 6 to 8 minutes. Set aside to cool slightly, then strain the browned butter into a small bowl; strain and reserve the browned bits from the bottom of the pan.
  7. Place the cooled roasted carrots in a blender with 2 tablespoons of browned butter and the vegetable stock. Blend until smooth and season with a pinch of salt and pepper. Set aside.
  8. In the same pan used to brown the butter, melt 2 tablespoons butter over medium low heat. Add the panko and stir until golden brown, about 5 minutes. Place the panko in a small bowl and toss with reserved browned butter bits, cilantro and remaining ¼ teaspoon pepper to taste. Set aside.
  9. For Glazed Carrots: In the same pan, combine remaining 2 tablespoons brown butter, ¼ cup honey and ¼ teaspoon salt over medium-high heat, stirring until smooth. Add the remaining carrots and toss to coat. Cover and reduce the heat to medium. Reduce heat and simmer until the carrots are tender and glazed, about 15 minutes. Season with cumin.
  10. To plate, scoop a large spoonful of the carrot puree in the middle of a plate. Arrange the glazed carrots on top of the puree. Place the pickled carrots on top of the glazed carrots and garnish with carrot top greens and toasted panko.

Notes