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Braised carrots with cumin


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

Recipe rating : ( 4.5 / 10 vote(s) )
Votez pour cette recette :
  •  30mins

  •  0mn

  •  0mn

Ingredients (Serves 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 : 10 cl
  • Fresh coriander : 0.25 bunch
  • Fleur de sel : 3 pinch(es)
Recipe 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.
Chef's tip

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

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