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Related Ingredients
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Tasting Notes

By poaching the carrots in carrot juice and then using the juice to make a flavorful vegetarian sauce, we double up on carrot flavor.

Cardamom imparts its signature floral spice to the poaching liquid, perking up the dish as the earthy carrots cook. Once the carrots are done, we whisk butter into the poaching liquid to create a sweet, rich glaze.

Tips & Techniques

  1. Take it slow. Simmer your carrots slowly so there’s still some poaching liquid left in the bottom of the pan when the carrots are cooked through. This poaching liquid is necessary for the glaze that makes this side shine.
  2. Glaze tips. When a glaze breaks, it looks separated or curdled. To prevent this, whisk butter in a little at a time and keep blending until it looks smooth. If the glaze seems too thick, add a little water to adjust the consistency.
  3. Seeds, please. For maximum cardamom flavor, we’re removing the aromatic cardamom seeds from their less flavorful pod.

Toolbox

These tools are the ones we find especially helpful when making this dish.

  1. Juicer. This countertop appliance extracts the juices from fruits, vegetables and herbs. A juicer can work wonders on vegetables that don’t seem particularly juicy – such as carrots, beets and leafy greens.

The list below includes all the equipment you’ll want to make this dish.

Knife and cutting board

Juicer

Medium pot

Rubber spatula

Cake tester

Strainer over bowl

Blender


Ingredients
  • 4 large carrots (approximately 1 pound), peeled and cut into ½-inch slices on a bias
  • 2 cups carrot juice (approximately 2 pounds carrots, juiced)
  • 1 teaspoon salt
  • Pepper
  • 2-ounces unsalted butter
  • 1 sprig thyme
  • 1 bay leaf
  • 4 cardamom pods (seeds only)
  • 1 piece star anise
  • 2 tablespoons bacon drippings (or olive oil)
  • 1 teaspoon lime juice

Serves: 4

Total Time: 25 minutes

Active Time: 15 minutes

Method
  1. Place carrots and carrot juice in a pot. Season with salt and pepper. Add everything else except for the bacon drippings and lime juice.
  2. Bring to a boil, lower heat and simmer until carrots are tender, about 6-8 minutes – or longer for larger carrots.
  3. Test the carrots by inserting a cake tester. When the cake tester meets no resistance, strain the carrots and discard the thyme, bay leaf and star anise.
  4. Pour the poaching liquid and carrots into strainer over a bowl. Transfer the juice to a blender and add bacon drippings and lime juice.
  5. Return the carrot juice to the pot with the cooked carrots and reheat slightly, seasoning to taste with salt and pepper.

Here is a great way to turn this dish into a meal

Lamb chop & poached carrots

For a Morroccan flare, season a lamb chop with ras el hanout (or a spice blend of clove, cinnamon, cardamon, cumin, coriander, tumeric and pink peppercorn) and roast in a sauté pan.  Serve with the poached carrots.

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