Sautéed carrots with cumin

Sautéed carrots with cumin

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 carrots
1-2 tablespoons olive oil
2 garlic cloves
1 teaspoon ground cumin
10g butter
small handful flat-leaf parsley
sea salt
freshly ground black pepper

Method

  1. Peel the carrots and cut them on the diagonal into slices 7–8 mm thick.
  2. Heat the olive oil in a large frying pan over a medium heat. Bash the unpeeled garlic cloves with the side of a large, sharp knife so they split but do not fall apart.
  3. Add the garlic to the pan and allow it to start sizzling in the oil before adding the carrots. Increase the heat and cook for about 5 minutes, or until the carrots are starting to turn brown, stirring frequently.
  4. Reduce the heat and stir in the cumin and a pinch of salt. Cook for a further 5 minutes or until the carrots are tender. Add a splash of water if there is any danger of them burning before they have softened sufficiently. Remove the garlic.
  5. Stir in the butter to glaze, and season with pepper. Roughly chop enough parsley leaves to give you 1 tablespoon, and stir through the carrots.

Variations

  • Replace the cumin with other spices, such as ras-al-hanout for Moroccan-style carrots, or five-spice powder for Chinese-style carrots.
Tags:
Leiths School of food and wine
cookery course
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