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      RECIPE TITLE "Simmered Carrots With Cumin And Orange" Recipes from Jean-Georges: Cooking at Home with a Four-Star Chef , copyright © 1998 by Jean-Georges Vongerichten and Mark Bittman. All rights reserved.

    ... more great recipes by Jean-Georges Vongerichten on our GREAT CHEFS page!

    yieldsserves 4time---difficultymoderate

    This slow-cooking technique (Jean-Georges calls the result a confit) intensifies the flavor of the carrots. And you can make this dish days in advance; just refrigerate, then reheat—even in a microwave. Add the lemon juice and cilantro at the last minute.

    Jean-Georges serves this almost as a sauce with unsauced steamed fish or with Sautéed Chicken with Green Olives and Cilantro.

    1 pound carrots, the fresher the better, preferably about 3/4 inch at their thickest part and 6 to 8 inches long
    1 teaspoon cumin seeds (not ground cumin)
    1 teaspoon grated or minced orange zest
    1 teaspoon minced garlic
    4 tablespoons extra virgin olive oil
    Pinch salt
    1/8 teaspoon sugar
    1 cup orange juice, preferably freshly squeezed
    1 teaspoon lime or lemon juice
    2 tablespoons chopped cilantro

      RECIPE METHOD

    1. Trim and peel the carrots; leave them whole if they are the size recommended above (if your carrots are bigger, peel them and cut them into chunks or in half the long way). Select a saucepan large enough to hold them, and place the cumin, orange zest, garlic, oil, salt, sugar, and orange juice in it. Turn the heat to medium and bring to a boil, stirring.

    2. Add the carrots, cover, and turn the heat to low. The mixture should be bubbling gently, not vigorously, whenever you remove the cover. Cook, virtually undisturbed (you can check the progress if you like) for about 1 1/2 hours, or until the carrots are very tender but not yet falling apart.

    3. Gently stir the lime juice into the carrots. Sprinkle with cilantro, stir once, and serve.


    HOT! We recommend:

    Jean-Georges Jean-Georges Four stars from the New York Times. The James Beard Award for Best Chef in New York City. Named Chef of the Year by Esquire, New York Magazine and Time Out New York. The cooking of Jean-Georges Vongerichten is sophisticated yet uncomplicated, hinting French and Asian influences yet entirely original and has earned raves and accolades from every quarter. Why? Because Vongerichten has invented a culinary style that is highly creative but uses few ingredients, intensely flavorful but remarkably simple. Now, Jean-Georges brings the phenomenal cuisine of his restaurants Vong, JoJo and Jean-Georges to the home kitchen at last. With readily accessible recipes using supermarket ingredients, Jean-Georges contains no mile-long lists of instructions, and many of the recipes take less than 30 minutes to prepare. Yielding maximum flavor with a minimalists touch for 150 no-fuss dishes you'll even want to make on weeknights, Jean-Georges is this season's most revolutionary cookbook. Julia Child Award Finalist


     

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