Save to your scrapbook
Warm Carrots with Coriander and Orange
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Carrots and coriander have a wonderful affinity for one another. In this recipe, they are slowly cooked together in a Moroccan style, utilising both the coriander seeds and the leaves, alongside a little cumin and orange. You can serve this dish either as a starter with a salad of small spinach leaves, as an accompaniment to a rich beef or lamb casserole, or perhaps with a lemon-and-paprika-spiked roast chicken.
This recipe was first published in October 2003.