Joel Robuchon Style carrots and Jean George Vongerichten carrots are very similar and both feature carrots with cumin and orange so that is what we are doing here. I watched someone on YouTube doing Robuchon style carrots and I thought If I cooked them that much they’d fall apart so I am doing them different and easier. I also used frozen concentrated orange juice since I had it in my freezer for a rich concentrated orange flavor. I do note my idea of serving size might differ from your idea of serving size.

Ingredients for around 10 servings

2 lbs of carrots – peeled and sliced into thinner coins on a mandolin

1 garlic clove – ground to paste

2 Tablespoons extra virgin olive oil

1/4 teaspoon sea salt

1 Tablespoon sugar

2 Tablespoons sweet butter

1 Tablespoon cumin seeds

1/4 cup water

12 oz frozen concentrated orange juice – thawed

1/2 teaspoon piment d’ espelette

1/4 cup fresh cilantro leaves – chopped

Directions

Steam carrots. You can do them stove top or do them much quicker with less mess in a microwave. If you do microwave it’s just- Carrots go in a microwavable bowl. Add 1/4 cup watering cover with plastic wrap. Microwave on high three minutes. Let it sit on the counter.

In a large fry pan on medium high heat add the oil, salt, sugar, butter, cumin seeds,and orange juice concentrate. Cook till it reduces and it’s like caramel. It’s not delicious until the sauce turns to caramel. Drain your carrots.

At this point you can add the garlic, piment d’ espelette and carrots. Cook a few minutes. Add the chopped cilantro and serve.

Everyone will love this!