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Sponsored by: Riverford Organic Vegetables

Carrots with Cumin & Orange

Published: 27th July 2007 09:53

Preparation Time: 10 Mins
Cooking Time: 30 Mins

Serves: 8

Ingredients

2 tbsp cumin seeds
3 tbsp extra virgin olive oil
750g carrots, peeled & - thinly sliced
1 clove garlic, crushed
1 tsp sugar
sea salt to taste
125ml orange juice, freshly - squeezed
1 tbsp unsalted butter
2 bay leaves & bunch of thyme, - tied together

Instructions

Dry roast the cumin seeds in a pan for about 4 minutes. In a large frying pan, heat the oil over
a moderate heat until hot. Next, add the carrots, garlic, sugar and toasted cumin seeds. Add
enough water to come halfway up the depth of the carrots. Add bunched thyme and bay leaves.
Cover pan with a buttered piece of wax paper, pierced with holes, bring to the boil and simmer for
about 20 minutes. Discard wax paper and bunched thyme and bay leaves. Add the freshly squeezed
orange juice and cook over a low heat until almost all the liquid has evaporated. Season and
stir in butter before serving. This side dish is wonderful served with a Sunday roast.

Reproduced courtesy of River Nene