Carrots Roman Style
Submitted by Guy
Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
60 minStep back a couple thousand years and you’ll find Roman cooks glazing carrots much like this: slow-simmered with cumin, fresh mint, and a splash of vinegar until every piece glistens.
Lovage adds a celery-like herbal note that feels both exotic and strangely familiar, while champagne vinegar brings a bright acidity that keeps the sweetness of the carrots honest.
The liquid reduces down to almost nothing, leaving behind a glossy, fragrant glaze that clings to every stick.
This is the kind of humble side dish that steals the show from whatever’s sitting next to it on the plate.
Chef Tips
- Cut the carrot pieces to uniform size so they cook evenly and finish at the same time.
- If you can’t find lovage, substitute celery leaves for a similar herbal flavor.
- Don’t rush the simmer. The slow reduction is what builds the glaze.
- A finishing grind of black pepper and scatter of fresh mint right before serving wakes everything up.
Ingredients
Directions
Scrape the carrots and slice them into pieces 2 to 3-inches long.
Cut each piece lengthwise into quarters or, if the carrots are very large, into sixths or eighths.
All the pieces should be about the same size.
Tear or chop the herbs.
Warm the oil with the cumin seeds and green herbs for a few moments to bring out their fragrances; then add the carrots and toss them in the oil.
Add a few pinches of salt, the water, and the vinegar; bring to a boil.
Lower the heat, and simmer until tender, about 40 minutes.
By this time, the liquid should have reduced to almost nothing, leaving the carrots nicely glazed.
If the pan becomes dry before the carrots are done, add more water in ¼ or ½-cup increments until they are sufficiently tender.
When done, season with pepper and serve with a garnish of fresh herbs.
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