Carrots with cumin and orange

Carrots, cooked or raw lend great colour to any dish, this recipe adds a glaze and a spicy note too.

For a bit of fun, see how they were done in Mrs Beeton's day!

Carrots with cumin and orange

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Servings:	450 g (1 lb) carrots for 3 to 4 people
Calories per serving:	185
Ready in:	14 minutes
Prep. time:	4 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	28th July 2013

Best recipe review A Perfect Match 4.8/5 Onions are good with this too. All earthy flavours. Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 450 g (1 lb) carrots
• Seeds from 2 cardamom pods (white or brown)
• 1 teaspoon of whole cumin seeds
• 1 clove of garlic, crushed
• 2 teaspoons of sugar
• 6 big sprigs of thyme, tied with kitchen string
• Grated zest from 1 whole orange
• 75 g (3 oz) butter
• 3 tablespoons of olive oil
• Sea salt and freshly ground black pepper

Method

1. Scrub the carrots and chop into slices, 1 cm (½") thick
2. Heat a small frying pan, with no oil and gently dry-fry the cumin and cardamom until they release their aroma
3. Add the olive oil, butter, carrots, garlic, thyme and the spices to a large saucepan and sweat the carrots, uncovered, for 5 minutes
4. Sprinkle with sugar and cook for 3 more minutes
5. Sprinkle the orange zest over the carrots, cover and continue to cook until they are to your liking, adding a sprinkle of water if neeeded
6. Season to taste with salt and freshly ground black pepper and serve hot

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