Carrots with cumin and orange

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

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!


Ingredients

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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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