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Carrots With Caraway Seeds

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  Caraway seeds 1 1⁄2 Tablespoon
  Baby carrots 1 1⁄2 Pound, halved lengthwise (Unpeeled, Without Tops)
  Extra virgin olive oil 3 Tablespoon
  Carrot juice 2 Cup (32 tbs)
  Bay leaves 3
  Goat's milk butter 4 Tablespoon, cut into cubes (At Room Temperature)
  Freshly ground pepper To Taste
  Salt To Taste

1. In a large skillet, toast the caraway seeds over high heat just until fragrant, about 1 minute. Transfer to a plate.
2. In a bowl, toss the carrots with the oil. Add the carrots to the skillet and cook over high heat, stirring occasionally, until lightly charred all over, about 5 minutes. Stir in the carrot juice, bay leaves and caraway seeds. Reduce the heat to moderate and simmer until the carrots are tender and the liquid is reduced to a few tablespoons, about 10 minutes. Discard the bay leaves. Remove from the heat and stir in the butter until smooth and creamy. Season with salt and pepper and serve hot or at room temperature.

Recipe Summary

Cook Time: 
16 Minutes

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