Source: Evan Bloom, Wise Sons Deli
This recipe was demonstrated for CUESA’s Market to Table program on September 22, 2018.
This is a Rosh Hashanah or Passover favorite, which would be delicious served with braised brisket and potato kugel.
Makes 8 servings
1 teaspoon kosher salt, plus more for salting water
2 pounds carrots, peeled and cut on the bias (about 5 large carrots)
2 tablespoons orange juice
¾ teaspoon ground cinnamon
1 bay leaf
1 star anise
⅛ teaspoon ground cardamom
¼ cup raisins
¼ cup chopped dried apricots
1½ tablespoons light brown sugar
3 tablespoons honey
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
⅛ teaspoon fresh ground black pepper
⅛ teaspoon chopped fresh tarragon or flat leaf parsley
Bring a large pot of heavily salted water to a boil. Add the carrots and cook for 7-8 minutes, until tender but still toothsome. Drain in a colander and set aside.
In a heavy bottomed skillet over medium heat, combine orange juice, dry spices, dried fruit and brown sugar. Reduce until syrupy, about 3 minutes, stirring so as not to burn. Once the base has reduced, add the cooked carrots, and reduce the heat to medium-low. Add 1 teaspoon salt, honey, butter and vinegar, and continue to stir to incorporate the glaze. Cook for about 8 minutes total.
Garnish with fresh cracked black pepper and herbs. Serve warm.