Recipe · Vegetables
Roman Carrots with Cumin
Ingredients
- 1 1/2 lb carrots, peeled and sliced into coins or sticks
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp salt, or to taste
- Freshly ground black pepper (optional; pepper is common elsewhere in Apicius)
- 1/4 cup water or light vegetable broth, as needed
Directions
- Boil the carrots in salted water until just tender, 8 to 12 minutes depending on thickness. Drain, reserving a splash of the cooking water if you like.
- Warm the olive oil in a skillet over medium heat. Add the cumin and stir 20 to 30 seconds until fragrant.
- Add the drained carrots and a little of the reserved water or broth. Stew 3 to 5 minutes, tossing so the cumin oil coats them and any liquid reduces to a light glaze.
- Taste for salt, add pepper if you want it, and serve warm.
For a cold version closer to Apicius recipe 123, skip the cumin stew and dress the boiled carrots with olive oil, vinegar and salt instead.