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Angela Hartnett’s honey and cumin caramelised carrots
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Honey and butter not only bring out the natural sweetness of the carrots (the cumin adds just a subtle hint of spice), they also give them a lovely, shiny glaze.
Angela Hartnett is chef-proprietor of Murano and Café Murano in London
400g carrots, peeled and cut into shards
100g floral honey such as heather or orange blossom
50g unsalted butter
large pinch cumin seeds
1 Add the carrots to a pan of boiling salted water and simmer for 4-6 minutes, or until just tender. Drain well and rinse under cold water until cool; set aside until needed.
2 When you’re ready to serve, melt the honey and butter in a pan, toss with the carrots and cumin seeds and season. Cook over a medium heat for 3-4 minutes, until soft and caramelised, adding a splash of water if needed to make sure they’re coated nicely. Serve immediately.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in December 2014.