Pan-Roasted Potatoes and Carrots

Papas y Zanahorias Asadas

Pan-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.

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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 & Wine Advice

Serve hot

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Course; Side Dish / Vegetables

Cuisine; Mexican

Diets; Vegetarian