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
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.
Top tip for making Carrots in cumin and coriander butter
Don't be tempted to over-boil the carrots. They are at their best when tender but still retaining a little bite.