Carrots in cumin and coriander butter Recipe

(79 ratings)
Sending your rating
  • Healthy
  • Vegetarian

serves:

4

Skill:

easy

Cost:

cheap

5-a-day:

1

Prep:

5 min

Cooking:

10 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

Don't be tempted to over-boil the carrots. They are at their best when tender but still retaining a little bite.