Carrots With Caraway Seeds
|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)|
|Goat's milk butter||4 Tablespoon, cut into cubes (At Room Temperature)|
|Freshly ground pepper||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.