This shows just how delicious frugality can be.
2. Bring to a boil and cook until tender and the liquid has been absorbed. It should take 30 minutes.
3. Taste, add the herbs and lemon juice, then adjust the seasoning. Add a generous slug of extra-virgin olive oil. Serve hot, warm, or at room temperature.
Moroccan spiced carrots:
Heat 1 1/2 tbsp olive oil in a heavy saucepan and sauté 2 garlic cloves, finely chopped, and 1 fresh red chile, seeded and shredded, until the garlic is pale gold. Add 2 tsp ground cumin and 1 tsp cayenne and cook for another minute, then add 1 lb carrots, in batons, and turn to coat. Add 1/3 cup orange juice, a pinch of light brown sugar, seasoning, and water to cover. Bring to a boil, reduce the heat, and cook until tender. The carrots should absorb the liquid. Stir in 2 tbsp chopped fresh cilantro. Serve hot, warm, or at room temperature as a side dish or part of a Middle Eastern mezze. Serves 4 as a side dish.
Cook 1 lb carrots (in batons or chunks) in water until tender, then drain. Heat 1 tbsp olive oil and 1 tbsp butter in a frying pan and add 2 tsp caraway seeds, 2 tsp sweet paprika, and 1/2 tsp dried red pepper flakes. Cook for 30 seconds, then toss in the carrots. Stir them around, season, and serve. Serves 4 as a side dish.
The recipes above are quite exotic, but also consider: Cook 1 lb carrots (in batons or slices) in chicken stock or water with a pat of butter, seasoning, and a little sugar until the liquid has been absorbed and the carrots are tender and glazed. Or add chunks of fried bacon and parsley or mint. A slug of heavy cream is lovely, too. Or go luxurious and toss the cooked carrots with butter-fried wild (or cultivated) mushrooms, adding a dollop of cream and a generous grating of nutmeg or sprinkling of parsley.
Reprinted from Plenty by Diana Henry.
Chef Thomas Keller, author of Ad Hoc at Home, explains how to season food with salt and vinegar, and why you should temper your food.