Carrots confit to cumin. Recipe

I already told you about my visit to a Moroccan shop a few days ago. I've started looking for recipes in my books and I've remembered these simple carrots confined to cumin. They are cooked with butter and spices until they are cooked in their juices, and then seasoned with olive oil, lemon juice and cilantro. They are served cold as a salad refreshing summer. If you don't like spicy you can remove the chillies.

Ingredients: 800 gr. carrots, 3 cloves of garlic, 1 teaspoon of ground cumin, 1 tablespoon of sugar, 50 gr. butter, 1 chilli pepper, 2 tablespoons virgin olive oil, 1 lemon, a bouquet of fresh coriander, 1 tablespoon of parsley leaves, pinch of thyme, 1 bay leaf, salt, ground black pepper.

preparation: Peel and slice the carrots. They are put in a saucepan with the chopped garlic, cumin, sugar, chopped parsley, bay leaf, butter and thyme. Sprinkle and add a little water, just enough to cover.

Simmer until almost all the liquid has evaporated and the carrots are tender, about 20-25 minutes. Season with olive oil, lemon juice, strained, and chopped fresh cilantro. Let cool and it serves. You can use this dish as a side dish or as a light, starter salad.

Video: Cumin and Tarragon Roasted Chantenay Carrots with Mark Poynton (February 2020).