WEEKDAYS 1e|12c|p

Spice-Scented Carrots and Figs

Michael Lomonaco
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Servings: 6 - 8
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easy
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1 to 30 min

Take your carrots to a whole new level with a taste of Morocco.


  • Ingredients
  • step-by-step directions
Ingredients
Spice-Scented Carrots and Figs
  • 2 pounds Young, Small, Multi-Colored Carrots (scrubbed and washed)
  • 1 teaspoon Moroccan Spice Blend
  • 1/2 teaspoon Fennel Seeds
  • 4 tablespoons Unsalted Butter
  • 1/4 cup Honey
  • 1 cup Dried Mission Figs (cut into 1/4" pieces)
  • 1 teaspoon Chopped Chives
  • Sea Salt and Black Pepper
  • Preserved Lemon (cut into wedges, to serve)
  • 1/4 cup Pomegranate Seeds
Directions
  • Put the carrots into a bowl large bowl; add the Moroccan spices, fennel seeds, butter, tossing well to coat the carrots.
  • Put the seasoned carrots into a large skillet along with ½ cup of water, cover, and bring to a boil. Cook until the carrots are snap-tender, but not overcooked, approximately 5-7 minutes.
  • Remove the cover of the skillet; add the honey. Cut dried figs, and pomegranate seeds and stir to combine. Continue to cook over medium-high heat, stirring to evaporate the remaining water, until the carrots are nicely glazed and tender but still a bit al dente (approximately 2 minutes more).
  • Transfer the carrots to a serving dish, season to taste, garnish with chives and preserved lemon and serve family-style from the center of the table.
  • *Moroccan spices available at specialty markets or online

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