Vermicular | Steam-Roasted Carrots with Orange Cumin Sauce
2–3 carrots, unpeeled, halved crosswise, cut into quarters Kosher salt 1 tablespoon olive oil GOURMET TOUCH (OPTIONAL) Orange Sauce ⅕ cup (50 ml) orange…
Keywords
- Vermicular
- Musui
- Kamado
- Oven Pot
- Vermicular Frying Pan
- Oven-Safe Skillet
- Japanese cookware
- Japanese cast iron
- Premium cast iron
- Enameled cast iron
- Lightweight cast iron
- Japanese rice cooker
- Japanese recipes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vermicular.us.
Ingredients
- 2–3 carrots, unpeeled, halved crosswise, cut into quarters
- Kosher salt
- 1 tablespoon olive oil
- ⅕ cup (50 ml) orange juice
- ½ teaspoon (1 g) whole cumin seeds
- 1 clove fresh garlic, minced
- 1 ½ tablespoons unsalted butter
- Orange peel
- 1 teaspoon extra virgin olive oil
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