Carrots with cumin

Carrots with cumin

Cenouras com cominhos

By
From
Lisbon
Serves
4 as a side
Photographer
Steven Joyce

We tried this carrot dish and the peas below in one of Lisbon’s rather rare vegetarian restaurants, Restaurante Terre. Every night, they serve a huge range of salads and vegetarian or vegan versions of Portuguese classics.

Musky, bitter cumin is a great partner for sweet carrots, steamed gently in a mixture of water, oil and garlic.

Ingredients

Quantity Ingredient
4 large carrots
1 teaspoon cumin seeds
3 tablespoons olive oil
3 tablespoons water
1 garlic clove, minced
salt
freshly ground black pepper

Method

  1. Cut the carrots into 5 mm slices on an angle. Roughly bash the cumin seeds with a pestle and mortar. Place a large heavy-based pan with a lid over a medium heat, and add the cumin seeds. Toast the seeds for a minute or so, until fragrant, then add the olive oil, water, carrots and garlic, along with some salt and pepper. Turn down the heat to low, cover and cook, stirring often, for 10 minutes or more, until the carrots are tender, but retain a little bit of bite. When ready to serve, taste and correct the seasoning if necessary. Eat hot or warm.
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