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Braised carrots with cumin
Braised carrots with cumin, lemon and white wine - a perfect accompaniment to a roast.
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30mins
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0mn
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0mn
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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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