Maple-Glazed Carrots with Hazelnut Crumbs

Name: Maple-Glazed Carrots with Hazelnut Crumbs
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 lb. small carrots with green tops, tops trimmed to ½", carrots scrubbed; 1 ⁄ 2 cup peeled hazelnuts; 1 tsp. ground cumin; 2 slices country bread, toasted and halved; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup maple syrup; 4 tbsp. unsalted butter; 2 oranges, suprêmed , plus 2 tbsp. fresh juice; 1 ⁄ 4 cup cilantro leave

Serves
serves 4-6

ANDRE BARANOWSKI

Chef Charlie Parker of Haven restaurant in Oakland pairs glazed carrots with oranges and cumin-laced hazelnut crumbs.

Ingredients

2 lb. small carrots with green tops, tops trimmed to ½", carrots scrubbed
¹⁄₂ cup peeled hazelnuts
1 tsp. ground cumin
2 slices country bread, toasted and halved
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup maple syrup
4 tbsp. unsalted butter
2 oranges, suprêmed, plus 2 tbsp. fresh juice
¹⁄₄ cup cilantro leave

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Instructions

Step 1

Cook carrots in boiling water until just tender, 3–5 minutes. Drain and transfer to an ice bath; drain and pat dry. Pulse hazelnuts, cumin, bread, and salt in food processor into crumbs. Add carrots, syrup, butter, juice, and salt to pan; cook over medium-high until carrots caramelize, 10–12 minutes. Top with crumbs, suprêmes, and cilantro.

Cook carrots in boiling water until just tender, 3–5 minutes. Drain and transfer to an ice bath; drain and pat dry. Pulse hazelnuts, cumin, bread, and salt in food processor into crumbs. Add carrots, syrup, butter, juice, and salt to pan; cook over medium-high until carrots caramelize, 10–12 minutes. Top with crumbs, suprêmes, and cilantro.