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Another of the nice veg ideas I found whilst rummaging around the Waitrose supermarket recipe website today. I love cumin... Roasting the cumin seeds in a touch of the butter beforehand would also add a little something more to the flavour.
Angela Hartnett’s honey and cumin caramelised carrots
Serves: 6
Ingredients
400g carrots, peeled and cut lengthways
100g floral honey such as heather or orange blossom
50g unsalted butter
large pinch cumin seeds
Method
1 Add the carrots to a pan of boiling salted water and simmer for 4-6 minutes, or until just tender. Drain well and rinse under cold water until cool; set aside until needed.
2 When you’re ready to serve, melt the honey and butter in a pan, toss with the carrots and cumin seeds and season. Cook over a medium heat for 3-4 minutes, until soft and caramelised, adding a splash of water if needed to make sure they’re coated nicely. Serve immediately.
www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/angela-hartnett-shoneyandcumincaramelisedcarrots.html
Angela Hartnett’s honey and cumin caramelised carrots
Serves: 6
Ingredients
400g carrots, peeled and cut lengthways
100g floral honey such as heather or orange blossom
50g unsalted butter
large pinch cumin seeds
Method
1 Add the carrots to a pan of boiling salted water and simmer for 4-6 minutes, or until just tender. Drain well and rinse under cold water until cool; set aside until needed.
2 When you’re ready to serve, melt the honey and butter in a pan, toss with the carrots and cumin seeds and season. Cook over a medium heat for 3-4 minutes, until soft and caramelised, adding a splash of water if needed to make sure they’re coated nicely. Serve immediately.
www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/angela-hartnett-shoneyandcumincaramelisedcarrots.html