- Preparation and cooking time
- Serves 6
Enjoy this tasty new way to serve carrots with your Sunday roast. Cumin is a gently warming spice that goes particularly well with roast lamb
- STEP 1
Put the carrots in a shallow saucepan and just cover with water. Add the star anise, butter and 1 tsp salt, then bring to the boil and simmer for 10 mins until the carrots are just cooked. Leave the carrots to cool a bit in the liquor, then remove and pat dry.
- STEP 2
Heat the oil in a large frying pan. Roll the carrots in the cumin, patting off any excess.
- STEP 3
Carefully fry the carrots until golden brown. Serve straight away, or keep warm in the oven until ready to serve.