Carrots in cumin and coriander butter
Skill level: Easy peasy
Costs: Cheap as chips
The sweetness of the carrots compliments the fragrant flavours of cumin in this delicious dish so they'll go perfectly with your Sunday roast or Christmas Day dinner
- 250g (9oz) Chantenay carrots, scraped or peeled, if required
- Pinch sugar
- ½ tsp whole cumin seeds
- ½ tsp whole coriander seeds
- 25g (1oz) unsalted butter
- Salt and freshly ground black pepper
Don't be tempted to over-boil the carrots. They are at their best when tender but still retaining a little bite.
- Place the carrots in a saucepan of boiling water, season and add the sugar. Bring back to the boil and simmer for 5-7 mins or until they are just tender. You can test this 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 secs, add this to the carrots and return the lid.
- Shake the pan until the carrots are coated with the flavoured butter.