Sep 2, 2013

Carrot & Peas

Carrot & Peas

If you think peas and carrots are for kids, think again. I was mesmerised by this recipe from the moment I laid eyes on it in Yotam Ottolenghi’s ‘The Cookbook’.

And how could you not be? The vegetables are mixed with really bold flavours like cinnamon and star anise while the red wine and orange juice reduction makes everything pop out. And get this; I didn’t even add onions.

You might want to bookmark this one for Christmas or Thanksgiving! It’ll be fantastic with roasted turkey or chicken!

 

Ingredients:

1/2 cup orange juice
1/4 cup red wine
3 tbsp honey
2 pound carrots
2 1/2 cups frozen peas
2 cinnamon sticks
4 star anise
2 garlic cloves
2 1/2 tbsp olive oil
1 tbsp coriander seeds
1 tsp kosher salt (or 1/2 tsp regular salt)
pinch of black pepper

Optional: pea shoots, lamb’s ears, or arugula

 

Directions:

Combine the orange juice with the red wine. I opted for a Cabernet Sauvignon. A Merlot would also be perfect.
Carrot & Peas

Drizzle in the honey. I totally loved this shot.
Carrot & Peas

So I took another one… sue me.
Carrot & Peas

 
Anyway…
 

Stir until the honey has dissolved, then add the cinnamon sticks and star anise.
Carrot & Peas

 
Yotam’s directions were to gently cook this for 20 to 40 minutes. Now, I’m not sure what he had drunk, but reducing barely a cup of liquid doesn’t take this long, so start with 10 to 15 minutes.
 

Reduce the liquid until you end up with 1/3 of what you started with.
Carrot & Peas

 
I discarded the cinnamon sticks and star anise before I read that I was supposed to add them to the dish later on. It happens to the best of us… can’t say I missed them.
 

Lightly roast the coriander seeds in a hot, dry skillet. Give them a minute or so.
Carrot & Peas

Carrots are fantastic; tasty, versatile, chock full of vitamins and dirt-cheap.
Carrot & Peas

Peel them and slice them at an angle in about 1/2 an inch thick slices.
Carrot & Peas

 
Yotam’s recipe called for 6 tbsp olive oil. I think that would have drowned the poor suckers. I opted for 2 1/2 tbsp and it was plenty. I could have even gone lower than that.
 

Put everything in a big casserole. Pour in the oil and add the coriander seeds.
Carrot & Peas

Add the crushed garlic, black pepper to taste and the kosher salt. Stir it and bake the carrots for 15 minutes in a preheated oven at 230Cº (445Fº).
Carrot & Peas

I used frozen peas. Boil them for 2 minutes in lightly salted water. Drain well.
Carrot & Peas

After 15 minutes you stir the wine and orange juice reduction into the carrots.
Carrot & Peas

Mix it all up and put the carrots back into the oven for another 7 minutes.
Carrot & Peas

As soon as the carrots are done you stir in the drained peas. Check the seasoning.
Carrot & Peas

 
For the life of me, I could not get my hands on pea shoots or lamb’s lettuce. So I opted for arugula. Not only did it look absolutely great, but I also loved the peppery flavour it added.
 

This was phenomenal. There’s no other word for it, really. Try them!
Carrot & Peas

Carrot & Peas
Ingredients
    1/2 cup orange juice
    1/4 cup red wine
    3 tbsp honey
    2 pound carrots
    2 1/2 cups frozen peas
    2 cinnamon sticks
    4 star anise
    2 garlic cloves
    2 1/2 tbsp olive oil
    1 tbsp coriander seeds
    1 tsp kosher salt (or 1/2 a tsp regular salt)
    pinch of black pepper

Directions
    Combine the orange juice with the red wine. I opted for a Cabernet Sauvignon. A Merlot would also be perfect. Drizzle in the honey and stir until it has dissolved before adding the cinnamon sticks and star anise. Cook gently for 10 to 15 minutes, until the liquid has been reduced to 1/3 of what you started with.

    I discarded the cinnamon sticks and star anise before I read that I was supposed to add them to the casserole later on. Can’t say I missed them, but you could add them.

    Lightly roast the coriander seeds for a minute in a hot, dry skillet. Peel the carrots and slice them at an angle in about 1/2 an inch thick slices. transfer them to a casserole, pour in the oil, coriander seeds, squeeze in the garlic, add the salt and pepper to taste and mix it all up. Bake the carrots, uncovered, for 15 minutes in a preheated oven at 230Cº (445Fº)

    Boil the peas for 2 minutes in lightly salted water and drain them well. After 15 minutes you stir the red wine and orange juice reduction into the carrots. Mixx it all up and put the carrots back into the oven for another 7 minutes. As soon as the carrots are done you stir in the drained peas. Check the seasoning. Finish the dish with the pea shoots, lamb’s ears or arugula.

Meal type: Side Dish, vegetables, Vegetarian
Servings: 4 to 6
Copyright: © kayotickitchen.com