Sunday Menu – Grilled Salmon, Coriander Glazed Carrots, Crispy Potato Chips
Farm Share Food – Carrots, Potatoes
Coriander Glazed Carrots
from Glazed Carrots with Coriander in “Williams-Sonoma New Flavors for Vegetables”
4-6 carrots, depending on size, cut on a diagonal ¼ inch thick
1 t whole coriander seeds
3 T unsalted butter,
3 T lemon juice
3 T honey
2/3 cup water
salt and pepper, to taste
In a skillet over medium to medium high heat, toast coriander seeds for one minute. Cook until fragrant and color becomes darker. They will also begin to hop in the skillet. Remove seeds from skillet and crush with a mortar and pestle or grind to a fine powder. Set aside.
In the skillet melt the butter and then add coriander. About 1 minute, until fragrant. Add lemon juice, honey, water and cook for 1 minute. Add carrot, salt and pepper. Stirring occasionally cook for 12-15 minutes until carrots are tender and a glaze has formed.
NOTE: I usually read a recipe like this and would just use ground coriander. For this I did actually toast coriander seeds and crush them in my mortar and pestle. It was so fragrant!
Crispy Potato Chips
from Cooking Light September 2012
1 ½ cups thinly sliced potatoes
1 T olive oil
Salt, to taste
Toss potatoes with olive oil and salt.
Put parchment on a microwave safe place. Lay slices on the parchment. Microwave on high for 4 minutes. Work in batches.