glazed-carrots-with-coriander.json

{
    "directions": [
        "In a small fry pan over medium heat, toast the coriander seeds, shaking the pan occasionally, until the seeds are a shade or two darker and fragrant, about 1 minute. Remove the pan from the heat and transfer the seeds to a spice grinder or a mortar and pestle and grind to a fine powder.",
        "In a fry pan over medium heat, melt the butter. Add the ground coriander and cook, stirring occasionally, until fragrant, about 1 minute. Squeeze the juice from the lemon half into the pan, add the honey and the 2/3 cup water and saut\u00e9 for 1 minute. Add the carrots and a pinch",
        "each",
        "of salt and pepper, and stir well. Raise the heat to medium-high and cook, stirring occasionally, until the carrots are just tender and the liquid is reduced to a glaze, 12 to 15 minutes.",
        "If the carrots are still not tender after the liquid has reduced, add a bit more water to the pan and continue to cook. Stir the cilantro into the carrots, then taste and adjust the seasonings. Transfer to a warmed serving dish and serve immediately. Serves 4.",
        "Adapted from Williams-Sonoma",
        "New Flavors for Vegetables",
        ", by Jodi Liano (Oxmoor House, 2008)."
    ],
    "ingredients": [
        "1 tsp. whole coriander seeds",
        "4 Tbs. (1/2 stick) unsalted butter",
        "1/2 lemon",
        "3 Tbs. honey",
        "2/3 cup water, plus more as needed",
        "2 lb. carrots, preferably a mixture of colors, peeled and cut on the diagonal into slices 1/4 inch thick",
        "Sea salt, to taste",
        "Freshly ground pepper, to taste",
        "2 Tbs. coarsely chopped fresh cilantro"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Glazed Carrots with Coriander",
    "url": "http://www.williams-sonoma.com/recipe/glazed-carrots-with-coriander.html"
}