Pan-Roasted Potatoes and Carrots
Papas y Zanahorias AsadasPan-roasting is a frequent technique used in the Mexican kitchen to enhance the flavor of everyday foods. Cumin and cilantro give these vegetables a little Mexican flair.
Ingredients
Makes 4 servings
- 4 medium carrots ½ pound, peeled and cut into 3⁄4-inch pieces
- 2 medium unpeeled red potatoes ¾ pound, scrubbed and cut into 3⁄4-inch pieces
- 2 tablespoons unsalted butter
- ½ teaspoon ground cumin
- ¼ teaspoon salt or to taste
- 2 tablespoons chopped fresh cilantro
Instructions
- In a medium pan of boiling water, cook the carrots, uncovered, until crisp-tender, about 3 minutes.
- Scoop out with a slotted spoon, and put into a bowl.
- Add the potatoes to the same pan of boiling water, and cook until barely tender, about 4 minutes.
- Drain the potatoes and add to the bowl with the carrots.
- Melt the butter in a large skillet, over medium heat.
- Add the carrots, potatoes, cumin, and salt.
- Cook, covered, stirring frequently, until the vegetables are tender, 4 to 5 minutes.
- Remove the lid, raise the heat to high, and cook the vegetables until they start to brown, about 4 minutes.
- Stir in the cilantro.
Notes / Tips / Wine Advice:
Serve hot