L’atelier des Chefs cooking classes - Braised Carrots With Cumin

Braised carrots with cumin

Braised carrots with cumin, lemon and white wine - a perfect accompaniment to a roast.

Recipe rating: (10 votes)

Preparation time
30mins
Cooking time
0mins
Rest time
0mins

Ingredients (To serve 6)

  • Carrot(s) with their greens 800 g
  • Cumin seed(s) 3 g
  • Caster sugar 5 g
  • Lemon(s) 1 whole
  • Frozen silver skin onions 50 g
  • Unsalted butter 20 g
  • Dry white wine 100 ml
  • Fresh coriander 0.25 bunch
  • Fleur de sel 3 pinch(es)

Chef's tip

"Drizzle a little of the cooking liquid over the carrots to serve."

Method

Preheat the oven to 200°C in 'dual convection' mode.
Wash and peel the carrots then chop diagonally in to 1cm thick slices. Peel the lemon with a vegetable peeler or a zester then press the juice.

Place the carrots in a baking dish. Add the cumin, sugar, salt, butter, frozen silver skin onions, white wine, lemon zest and juice as well as some of the fresh coriander. Cover with water and a sheet of baking parchment then cook in the oven for 40 minutes.

Roughly chop the rest of the fresh coriander leaves and sprinkle over the carrots once cooked.

Comment on this recipe

If you have a question about the recipe, or any other comment, please submit it using the form below. Our chefs will answer queries where possible.

Please log in to post comments