Braised carrots with cumin, lemon and white wine - a perfect accompaniment to a roast.
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.
«Drizzle a little of the cooking liquid over the carrots to serve.»