Carrots with Caraway Seeds
- ACTIVE: 10 MIN
- TOTAL TIME: 30 MIN
- SERVINGS: 8
Chef Octavio Becerra's friend Barbara Spencer of Windrose Rarm near Paso Robles, California, brought these "crazy good" baby carrots to the wine tasting. If you can't find young carrots, thinly slice full-size ones; just don't use the pre-trimmed carrots that come in a plastic bag. Unsalted butter also works in place of the goat's-milk butter.
- 1 1/2 tablespoons caraway seeds
- 1 1/2 pounds baby carrots without tops, unpeeled, halved lengthwise
- 3 tablespoons extra-virgin olive oil
- 2 cups carrot juice
- 3 bay leaves
- 4 tablespoons goat's-milk butter at room temperature, cut into cubes (see Note)
- Salt and freshly ground pepper
- In a large skillet, toast the caraway seeds over high heat just until fragrant, about 1 minute. Transfer to a plate.
- In a bowl, toss the carrots with the oil. Add the carrots to the skillet and cook over high heat, stirring occasionally, until lightly charred all over, about 5 minutes. Stir in the carrot juice, bay leaves and caraway seeds. Reduce the heat to moderate and simmer until the carrots are tender and the liquid is reduced to a few tablespoons, about 10 minutes. Discard the bay leaves. Remove from the heat and stir in the butter until smooth and creamy. Season with salt and pepper and serve right away.