Carrot Stew


  • 2 pound baby bunch Carrots, peeled
  • 6 ounces Carrot juice
  • 1 tablespoon cumin seeds
  • 1 tablespoon caraway seeds
  • 1 tablespoon Mustard seeds
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Juice of one lime
  • 1 tablespoon mixed, chopped Herbs
  • Salt and pepper


Lightly toast the cumin, caraway and Mustard seeds and add to the Carrot juice in heavy saucepan. Reduce by three quarters. Pour the Carrot reduction into a blender. On medium speed, add the butter in a slow, steady stream to emulsify. Strain out solids. Hold warm.

Cut the baby Carrots on a bias and sweat gently adding no color in olive oil. When tender, add Carrot juice reduction and season with salt, pepper, lime and your choice of mixed, chopped fresh herbs. Serves 8.

Carrots | Mustard seeds | Herbs