Carrots are a favorite vegetable of almost all folks, and for good reason. Available in a rainbow of colors, orange, purple, red, white and yellow, carrots are tasty both raw and cooked. Easy to grow, the reliable carrot is also the backbone of any food storage and food security plan. Maine carrots are available year-round and are one of the Maine Local Twenty: twenty foods that Maine has the capacity to produce for its residents to enjoy all year.
Economically speaking, carrots are one of the top ten most important vegetable crops in the world and are widely used in many cuisines. The 2022 production of carrots was over 42 million tonnes, with China being the top producer, and the United States third.
Food historians trace the root of the humble carrot back to 3000 B.C. in the dry and hot lands of Iran and Afghanistan. From there, carrot seeds traveled to Asian, African and Arabian lands, where they were widely accepted and cross bred, resulting in many different varieties. By the 13th century, carrots were being cultivated in Germany and France. They traveled to the states in 1609, first to Jamestown, Virginia, and twenty years later to Massachusetts, and then onto Maine.
In addition to their sweet and rich flavor, carrots are also a nutritional powerhouse. They are rich in carotenoids, anthocyanins, dietary fiber, vitamins, and minerals. I was interested to learn that carrots are useful in reducing flatulence, treating digestive problems, tonsillitis and constipation.
The inspiration for the recipe for Cider Braised Carrots comes to me from the publication Edible Maine, a magazine devoted to the wide variety and versatility of the Maine food culture. In this comforting preparation, Maine carrots are spiced with cumin and coriander and braised in apple cider. Maine maple syrup and apple cider vinegar complete the savory syrup that bathes the carrots, which are then topped with toasted pumpkin seeds, feta or goat cheese, and fresh parsley. Cider Braised Carrots are simple to prepare, scale up easily to feed a crowd, and can travel as a special dish to be reheated and assembled for potluck or Thanksgiving meal.
Carrots are an excellent winter keeper. The dependability and nutritional value of this root vegetable, the aromatic flavor that enhances stocks and stews, plus the versatility in so many cuisines make the carrot a perfect vegetable. So many farms in Maine, like King Hill Farm, Beech Hill Farm, Rainbow Farm, Horsepower Farm and Quill’s End Farm cultivate this versatile crop. I’ve stored carrots in our root cellar and enjoyed them until May. So, before you reach for that bag of limp, tasteless carrots from California, remember your roots and think local and think Maine.
Cider Braised Carrots
Ingredients
- 1 lb carrots washed and peeled if needed
- 2 tbsp butter
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp Maine maple syrup
- 1 1/2 cups apple cider
- Maine sea salt to taste
- 2 tbsp crumbled Feta cheese or fresh goat cheese
- 2 tbsp chopped fresh parsley
- 3 tbsp toasted, chopped pumpkin seeds
- 1 tbsp apple cider vinegar
Instructions
- Assemble ingredients and tools. If toasting the pumpkin seeds, preheat the oven to 300 degrees.
- Trim and halve or quarter the carrots to similar thickness. Set aside.
- On a sheet pan, toast the pumpkin seeds until they are fragrant, about 5- 8 minutes. Let cool, chop, and set aside.
- Chop the parsley and set aside. Crumble the cheese if needed and set aside.
- In a large, deep skillet melt the butter over medium heat. When it starts to foam, stir in the cumin and coriander, stir until fragrant, about 30 seconds.
- Stir in the carrots, Maine maple syrup and cider. Bring the mixture to a simmer, cover and braise until the carrots are just fork tender, about 12 – 15 minutes.
- Remove the carrots from the skillet. Increase the heat and cook the braising liquid until nice and syrupy. Stir frequently to avoid scorching.
- Remove the skillet from the heat and stir in the apple cider vinegar. Taste and adjust the seasoning with Maine sea salt and more Maine maple syrup if needed.
- Return the carrots to the pan. If transporting to a potluck meal, or serving later, cover the pan and refrigerate.
- To prepare the carrots for serving: heat the glaze and toss the carrots to coat with the glaze. Either transfer the carrots to a serving platter and drizzle with the remaining sauce or serve the carrots from the skillet.
- Garnish with the chopped pumpkin seeds, feta or goat cheese, and parsley.
