Cumin carrots
Serves 6
Easy
Prep:
Cook:
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
Skip to ingredients
- 12 medium carrotstrimmed
- 2 star anise
- 50g butter
- 2 tbsp sunflower oil
- 2 tbsp ground cumin
Nutrition: per serving
- kcal155
- fat12g
- saturates5g
- carbs9g
- sugars8g
- fibre5g
- protein1g
- salt1.1g
Method
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.
