Chantenay Carrots in Cumin and Coriander Butter
7g saturated fat
The sweetness of the Chantenay carrots compliments the fragrant flavors of cumin and coriander. Do not be tempted to over boil these carrots; they are at
their best when tender but still retaining a little bite.
Preparation time: 5 minutes
Cooking time: 7 minutes
250g Chantenay carrots, scrapped or peeled, if required
salt and freshly ground black pepper
Half tsp whole cumin seeds
Half tsp whole coriander seeds
25g unsalted butter
Place the carrots in a saucepan of boiling water, season and add the sugar. Bring back to the boil and simmer for 5 - 7 minutes or until they are just tender which you can test with the point of a sharp knife. Drain and return to the pan.
Place the cumin and coriander seeds in a pestle and mortar and lightly crush.
In a small pan, heat the butter until melted, toss in cumin and coriander seeds, after about 10 seconds add this to the carrots and return the lid.
Shake the pan until the carrots are coated with the flavored butter.
For an added kick add a squeeze of orange juice to the carrots.
For an even more fragrant flavor add 3 crushed cardamoms pods to the melted butter, more than three will over power the sweetness of the carrots.
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