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
Cooking time
Rest time

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."


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.

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