Gingered carrots with maple syrup

Gingered carrots with maple syrup

By
From
Reza’s Indian Spice
Serves
4 as a side dish

Glazed carrots are a classic idea, but this recipe is enhanced by Indian flavours. Jewel-like in colour, the carrots bring a vibrancy to any table, while their natural sweetness will complement many dishes. As an alternative to maple syrup you could use agave nectar, or add toasted pumpkin seeds for a bit of crunch, if you like. In this recipe, the carrots are cut into julienne, which is a posh name for matchsticks. It’s easier to do this if you first cut the carrots into 7.5cm lengths, slice them, then stack the slices and slice again, this time into thin, 6mm strips.

Ingredients

Quantity Ingredient

For the carrots

Quantity Ingredient
4 tablespoons unsalted butter
1 tablespoon grated root ginger
450g carrots, in large julienne
1/2 teaspoon chilli flakes
2 tablespoons maple syrup
salt
1 tablespoon chopped coriander leaves

For the tempering

Quantity Ingredient
1 tablespoon rapeseed or vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds

Method

  1. Melt half the butter in a large, deep frying pan over a medium heat. Add the ginger, carrots, chilli flakes and syrup. Stir and cook for one to two minutes. Add water so that the carrots are just covered and bring to the boil over a high heat. Cover with a lid and cook for about five minutes, until the carrots turn a bright orange. Make sure you don’t add too much water, or the carrots might overcook. Remove the lid and continue to cook over a medium-high heat until all the water has evaporated and the carrots have begun to caramelise in the maple syrup.
  2. In a separate pan, heat the oil for tempering until it begins to smoke. Add the mustard and cumin seeds. Once they begin to pop and splutter, toss immediately on to the carrots. Adjust the seasoning and sprinkle with the chopped coriander.
Tags:
Indian
spice
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