Carrots glazed with cumin and orange by Heston Blumenthal

[Guest guest]

Carrots glazed with cumin and orange by Heston Blumenthal

 

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

 

This recipe involves ingredients that bring a Provencal and an oriental note to

the dish. The carrots can be cooked in advance and reheated.

Ingredients

500g/1lb 2oz carrots

1 tsp cumin seeds

seeds from 2 cardamom pods

1 clove garlic, crushed

8 sprigs of fresh thyme, tied with string

3 tbsp olive oil

75g/3oz unsalted butter

2 tsp sugar

1 orange, zest only

salt and freshly ground black pepper

 

 

Method

1. Slice the carrots diagonally into 1cm/½inch thick rounds.

2. Heat a small frying pan until hot without adding any oil, and put in the

cumin and cardamom seeds (be careful as they may pop). Toast these for a few

minutes until they begin to release their aromas.

3. Take a lidded pan large enough to hold the carrots in one layer if possible.

Put in the carrots, spices, garlic, thyme, olive and butter, place the pan over

a low to medium heat, and sweat the carrots for 5 minutes.

4. Add the sugar and a cook for a few minutes more. Add a few drops of water

just to cool the carrots down a little, then add the orange zest and place a lid

on the pan. Continue cooking until the carrots are tender.

5. Once cooked, remove the lid and if there is any moisture left in the pan,

reduce it until the carrots are nice and slippery. Season with salt and freshly

ground pepper and serve.