Steamed Carrots

"Not Your Mother's Carrots"

Ode Magazine's Elbrich Fennema suggests we step outside our usual methods and give cooked carrots another try.

First of all, cut them Japanese style into multi-shape chunks: cut off the end at a 45 degree angle, roll the carrot toward you ¼ turn, and cut off again at 45 degree angle. Continue likewise until done.

Heat oil in pan until you hear sizzling noise. Add carrot pieces, give the pan a good shake, and turn heat to low. Shake pan once in a while, and lift lid to check progress. As soon as it starts to sweat, add salt and perhaps cumin seed. Carrot is steaming in its own juices, and will smell and taste sweeter and sweeter. Cook until tender or crispy, as you like.

Ode, June 2007 p. 71