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Monday, April 30, 2012

Pan-seared Heirloom Carrots

Whose idea was it to pick up this bag of heirloom carrots from the farmers' market?  Why yes, dear, it was yours.  Your genius foresight continues to be a source of humbling wonder, and I am rightly cowed by its magnificence. 

In all seriousness, though, it is often my darling, dulcet, wife who continues to push my culinary horizons and encourage my dietary adventuring.  I wouldn't be the cook that I am today without her sometimes subtle, sometimes not so much, nudgings.


It's not that I am, or ever have been, particularly against the idea of heirloom carrots... it's just that my wife alighted upon them in the market, and has delighted upon them in the fridge since.



They were already in a nice, neat-and-tidy, ziploc baggie from the vendor, so I decided the night before to soak them in a mild brine kind of thing.  Very mild.  There was really only about a spoonful of salt in there.  Salt, and a pinch of brown sugar.

They "marinated" overnight, and stayed this way, until right before cooking.

At which point I took them out and tossed them with some cumin and marjoram that I just freshly ground.


Great flavour combo BTW.  My first time trying this pairing, but it worked very well!

Anyway, toss them in a large pan, give a quick drizzle of oil, and a tiny splash (like, less than a tablespoon) of water, and then bring up to medium heat for a good 15 to 20 minutes.  That's pretty much it.

Here's a visual chronology of these carrots' journey:

Delicious.  There was no need to add salt, as there was a pleasant hint of it absorbed already, and the cumin and marjoram played very well off of each other.  I'll definitely do something like this again.