Tuesday, April 03, 2007

Cumin-scented Carrot Chips Recipe

Here I am singing praises to the Queen of Vegetables, Alanna, again. I have discovered great carrot recipes in old handwritten cookbooks (K's grandma's carrot ragout); in heavy printed tomes (Moroccan carrot salad with cumin and garlic, Jazar Bil Kamoun Wal Toum from Claudia Roden's enchanting Arabesque: A Taste of Morocco, Turkey and Lebanon); in online cookbooks (gingered carrots with feta cheese from the Swedish Arla site; carrots with rosemary and orange from the Finnish Finfood site). Fellow bloggers have inspired many a carrot meals of mine. Of course, there are those ever-wonderful roasted carrots with mushrooms, courtesy of Kalyn. But when it really comes down to it, then Alanna rules. I've already praised her carrots with African spices, and now I've discovered her cumin-scented carrot fries (or 'carrot chips' for us, Europeans:) Alanna serves them alongside tender pork tenderloin, but believe me, these are fully satisfying on their own..

Alanna's cumin-scented carrot chips
(Ahjus röstitud porgandid vürtsköömnetega)
Source: Alanna Kellogg, Kitchen Parade,
Serves 2

500 grams carrots
2 Tbsp olive oil
1 tsp cumin seeds, slightly crushed
1 tsp sea salt

Peel the carrots and cut into 5 cm chunks. Cut the chunks into 4 or 6 lengthwise, depending on the thickness.
Place in a small oven tray, drizzle with oil and sprinkle with salt and cumin seeds. Stir.
Roast at 200C for 25-30 minutes, until the carrots are cooked and turned dark golden brown on the edges. Turn carrots occasionally, so they'd cook more evenly.
Serve as a side dish or a vegetable snack on its own with a yogurt or sour cream dip, perhaps.


Alanna said...

Maybe it's just that Estonian carrots are beyond compare ... it sure is great waking up to praises! BTW, the key? There must be a story ...

Kalyn said...

I agree, Alanna rules! The photo is wonderful. I'd like a bite of those carrot fries (or chips) right now! Thanks for remembering my carrots with mushrooms, which was just the beginning of my roasted vegetable adventures. I've decided that pretty much every vegetable tastes great when it's tossed with olive oil and then roasted at a high temperature.

Tokyoastrogirl said...

Wow, those look great. Can't wait to try them...and how simple as well. Thanks for the recipe.

Gracianne said...

Oh, what a great idea, thanks Pille and Alanna, I will try these.

Honeybee said...

Mmmh, that looks like my kind of dish! I'm always looking for new ways of preparing carrots as they are such a reliable staple food. The addition of cumin sound simply perfect.

Pille said...

Alanna - it may be that we have good carrots, but you still need a good recipe! And I need more time to come up with a good story re: te key ;-)

Kalyn - that's true, roasting good vegetables makes them even better!

Tokyoastrogirl - thanks! It's a simple and delicious recipe indeed.

Gracianne - you're welcome. Hope you'll like them!!

Honeybee - it's a lovely recipe and quick to prepare - I'm sure you'll like it. And welcome to Nami-nami!