Carrots, Almonds, Cumin

Simple flavours make these carrots sing! This is from Hugh's Three Good Things with some of my own ideas thrown in.

serves 2
takes 15 minutes
  • 500g small baby sized carrots, scrubbed & trimmed & halved horizontally
  • 100g blanched whole almonds OR try other nuts you might have on hand such as pumpkin seeds
  • 1 tbsp cumin seeds OR combine caraway and anise seeds OR try chilli powder
  • 2 tbsp olive oil
  • sea salt & freshly ground pepper
  1. Bring a large pot of water to the boil & add carrots. Boil for 5-8 minutes until tender. Drain & leave to cool just a little.
  2. Meanwhile, heat a large frying pan over a medium heat. Add the almonds & toast, tossing frequently until they are golden. Transfer to blender.
  3. Put the cumin seeds in the same pan & toast for a few minutes until fragrant. Add to blender & blitz until crumbly but you still want to be able to see pieces of almond.
  4. Put the carrots on a serving dish and sprinkle almonds & cumin mix on top with a dash of olive oil and some salt & pepper. I served ours with some lamb medallions that had been seasoned & pan fried for a couple of minutes each side. Enjoy!


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