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Warm Carrots with Coriander and Orange
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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 Wed Oct 01 01:00:00 BST 2003.