Serves four – straightforward recipe for preparing carrots middle eastern style.
- 500g carrot scraped and chopped thickly on an angle/li>
- salt and pepper
- 2 tbsp olive oil
- 30g unsalted butter
- 1 heaped tbsp cumin seeds
- 1 scant tbsp of coriander leaves to garnish
Drop carrots in pan of lightly salted boiling water and cook for 6-8mins; drain well.
Return pan to a low heat, add oil and half the butter; sprinkle in the cumin seed, stir and add the carrots. Season with salt and pepper and stir to coat. Cover pan and cook for around 15 mins until tender, shaking the pan a few times.
Remove the lid, increase the heat and add remaining butter, cook for 2-3 minutes. Add garnish before serving.