Carrots Glazed With Cumin and Orange

"From my food hero Heston Blumenthal"
 
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photo by wicked cook 46 photo by wicked cook 46
photo by wicked cook 46
Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Slice the carrots diagonally into 1cm/½inch thick rounds.
  • Heat a small frying pan until hot without adding any oil, and put in the cumin and cardamom seeds (be careful as they may pop). Toast these for a few minutes until they begin to release their aromas.
  • Take a lidded pan large enough to hold the carrots in one layer if possible. Put in the carrots, spices, garlic, thyme, olive and butter, place the pan over a low to medium heat, and sweat the carrots for 5 minutes.
  • Add the sugar and a cook for a few minutes more. Add a few drops of water just to cool the carrots down a little, then add the orange zest and place a lid on the pan. Continue cooking until the carrots are tender.
  • Once cooked, remove the lid and if there is any moisture left in the pan, reduce it until the carrots are nice and slippery. Season with salt and freshly ground pepper and serve.

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Reviews

  1. I was out of cumin seeds so had to use ground cumin. Loved the flavour of the cardamon seeds. Very nice change from plain steamed carrots. I squeezed a bit of orange juice into the pan instead of using water. Will make again Made for Zaar iron Chef SI Carrots tag Jan 2009
     
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RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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