Glazed Carrots With Moscatel Vinegar – a delicious recipe with cumin, butter, carrot, kosher salt, Italian parsley, moscatel vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Toast cumin seeds in a small dry skillet until they become fragrant and begin to darken.
2
Allow to cool.
3
When cool, pound them with a mortar and pestle until they make a powder.
4
In a medium skillet over medium-low heat, melt the butter.
5
Add carrots, cumin and salt to taste.
6
Toss to combine ingredients.
7
Cover and cook approximately 10 minutes or until carrots are tender.
8
Remove the cover and raise heat to medium.
9
Cook, shaking the skillet frequently, until the carrots have a glazed appearance and are just beginning to color in spots.
10
Add the parsley.
11
Remove the skillet from the heat and splash the carrots with the Moscatel vinegar.
12
Toss well and taste; add more vinegar or salt if desired, then transfer carrots to a serving bowl.
87
kcal
Calories
4
g
Fat
12
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: ¼ teaspoon cumin seed, 1 ½ tablespoons unsalted butter, 1 lb carrot (peeled and cut into matchsticks or coins), kosher salt, and more.
Yes, Glazed Carrots With Moscatel Vinegar falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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