Carrots with citrus, cumin, and fresh herbs

Carrots come in many colors, and all of them are delicious. Look for the great tasting organic purple and yellow carrots at farm markets. Carrots really shine when simmered in a little orange juice and chicken stock. Saute a chopped shallot for a minute or two in some good olive oil then add the juice, carrots and chicken stock. Toast some cumin seeds for a few minutes to bring out the flavor and add them to the stock and orange juice. Other root vegetables such as parsnips, turnips, rutabagas and beets can also be prepared this way. 

Ingredients:

1 tablespoon of good olive oil

1 medium shallot finely sliced

6 medium carrots, washed, peeled and cut into slices or juliened
1 cup of good homemade chicken stock
1 medium orange freshly squeezed

zest of one medium orange
2 tsp cumin seeds, lightly toasted
juice of one small lemon

zest of a lemon

1 tablespoon freshly chopped parsley

1 tablespoon freshly chopped chives

Directions:

Place the hopped shallot in a pan with a tablespoon of olive oil and sauté gently for 1 to 2 minutes. Add the chicken stock, carrots, finely grated orange zest, and cumin seeds. that you have lightly toasted and then crushed in a mortar and pestle to release all the good flavor.

Cover the pan and simmer over a medium heat for 5 minutes. Then remove the lid and continue to simmer until the carrots are tender and most of the liquid has evaporated. Finish by adding the juice of one freshly squeezed lemon, lemon zest, fresh parsley and chives to the juices in the pan. Serve with the pan juices poured over the carrots.