Two recipes with caraway
not to be confused with cumin
It looks like cumin. It is often mistaken for cumin. But, it isn’t cumin.
Caraway, the seed-shaped fruit of Carum carvi, has a quite different flavour profile from cumin. In fact, if you need to substitute caraway, it would be better to use fennel seeds, which have a more similar flavour profile. Besides taste and aroma, the easiest way to distinguish caraway from cumin is that caraway is smaller and darker.
Caraway is commonly found in German cuisine, often seasoning meats or the traditional sauerkraut. Its flavour profile also goes along with root vegetables and cabbage, so today I’m sharing two recipes of delicious side dishes where you can experiment with caraway.
Root vegetables with caraway oil
This is a simple recipe, so it serves well as a quick weeknight dinner. The oven takes care of the main part. It goes well with oily fish (such as salmon or tuna steak) or with a fried egg if you want to make it vegetarian.
serves 3 (as a side dish)
Ingredients
500 g carrot, peeled
500 g beetroot (raw), peeled
500 g potatoes
olive oil
for the caraway oil (you can scale up if you want to make more oil)
2 tbsp olive oil
1 tbsp caraway
Method
Warm up the oven to 220 ºC.
Cut the vegetables into cubes (approximately 3 cm).
Pop the cubes into a large bowl and toss with a small drizzle of olive oil (not too much, as caraway oil will be added at the end) and some salt.
Cover a baking tray with parchment paper and distribute the cubes evenly.
Note: The veggies shouldn’t overlap each other, otherwise they will start to steam and the humidity will prevent the browning that roasting allows. If needed, roast in two batches. You can start enjoying the first batch while the second batch cooks!
Roast the veggies for 30-40 minutes, until they have browned a bit (but not burnt).
Meanwhile, to make the caraway oil, place a small pan or saucer on the stove over medium heat. Slowly warm up 2 tbsp of olive oil and pop the caraway inside. When the oil starts shimmering, reduce the heat slightly and let it slowly infuse for 15 minutes, taking care that the caraway doesn’t burn.
Note: Cooking in oil allows flavour compounds to dissolve and makes the caraway more crispy and less chewy.
When the veggies are ready, remove from the oven and toss in a bowl with the infused oil and caraway.
Serve and enjoy!
Roasted Brussels sprouts with apple and caraway oil
This dish can also be used as a side (for example, with oily fish or turkey), or you simply can eat it with rice.
serves 3 (as a side dish)
Ingredients
500 g Brussels sprouts
Note: If you want to use frozen, thaw them beforehand and then reduce the time in the oven.
1 red apple
olive oil
240 g red kidney beans
Note: If boiling, start from approximately 75 g dry beans, soak overnight, and boil in slightly salted water from 1h30 to 2h. You can also use canned beans for a quicker recipe.
for the caraway oil (you can scale up if you want to make more oil)
2 tbsp olive oil
1 tbsp caraway
Method
Warm up the oven to 220 ºC.
Cut the Brussels sprouts in half, pop them into a large bowl and toss with a small drizzle of olive oil (not too much, as the caraway oil will be added at the end) and some salt.
Note: Brussels sprouts should be well seasoned with salt, as it helps reduce the natural bitterness that most varieties have. (Click here to read my previous post on salt and how it influences flavour.)
Cover a baking tray with parchment paper and distribute the sprouts evenly.
Note: The Brussels sprouts halves shouldn’t be overlapping, otherwise they will start to steam and the humidity will prevent the browning and crispiness that roasting allows. If needed, roast in two batches. You can start enjoying the first batch while the second batch cooks!
Roast the Brussels sprouts for 20 minutes.
Meanwhile, in the same bowl as before, toss the apple with a small drizzle of olive oil and a pinch of salt.
To make the caraway oil, place a small pan or saucer on the stove over medium heat. Slowly warm up 2 tbsp of olive oil and pop the caraway inside. When the oil starts shimmering, reduce the heat slightly and let it slowly infuse for 15 minutes, taking care that the caraway doesn’t burn.
Note: Cooking in oil allows flavour compounds to dissolve and makes the caraway more crispy and less chewy.
Remove the tray from the oven, add the apple, and toss to re-distribute. Roast for 10-20 more minutes until the Brussels sprouts have browned and crisped considerably (but not burnt).
When the sprouts are ready, remove from the oven and toss in a bowl together with the cooked beans and the infused oil and caraway.
Serve and enjoy!
