glazed carrot salad
Yield: 6 to 8 servings
- 1 ½ pounds carrots (about 10 medium carrots)
- 1 tablespoon plus ½ teaspoon coarse sea salt
- 2 tablespoons peanut oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons maple syrup
- 1 teaspoon ground cinnamon
- 1 clove garlic, minced
- 1 teaspoon cumin seeds, toasted (see sidebar, page 9)
- ¼ cup packed chopped cilantro
- 2 tablespoons roasted peanuts, crushed
- 2 tablespoons chopped fresh mint
Preheat the oven to 425°F. Line a large roasting pan with parchment paper.
Put about 12 cups of water in a large pot and bring to a boil over high heat. While the water is heating up, cut the carrots into sticks by cutting them in half crosswise, trimming away the edges of each piece to form a rough rectangle, then quartering each rectangle length-wise. (Compost the scraps or save them for another use.)
When the water is boiling, add 1 tablespoon of the salt, then add the carrots and blanch for 1 minute. Drain the carrots well, then pat them dry with a clean kitchen towel.
Put the oil, lemon juice, maple syrup, cinnamon, garlic, cumin seeds, and the remaining ½ teaspoon salt in a large bowl and mix well. Add the carrots and toss until evenly coated. Transfer to the lined pan (no need to clean the bowl). Cover with aluminum foil and bake for 10 minutes. Remove the foil, gently stir with a wooden spoon, then bake uncovered for about 10 minutes, until the carrots start to brown.
Return the carrots to the bowl. Add the cilantro and toss gently to combine. Serve garnished with the peanuts and mint.
