CUMIN CARROTS
CUMIN CARROTS
Ingredients
- 450g/1lb carrots (peeled and cut into batons)
- salt and freshly ground pepper
- pinch sugar
- 1 tbsp clarified butter
- 15-20ml/¾tsp whole cumin seeds
Directions
- Place the carrots in a saucepan
- cover with water.
- Season and add the sugar.
- Bring to a boil and cook with the lid on until ¾ cooked (should offer some resistance when pierced with a knife).
- In a smaller pan
- heat the butter until very hot
- toss in cumin seeds
- and after about 10 seconds add this to the carrots and return the lid.
- Remove the lid and continue cooking the carrots until the water evaporates and the carrots are coated with the butter and cumin.
- Re-season and serve.
