Fried Baby Carrots with Cumin Seed
Introduction
These carrots steam in a flavoursome mix of olive oil and cumin seeds, and are finished with lemon zest and yoghurt. They go well with hearty meat dishes, or serve with lentils, baked mushrooms and a spinach salad for an all-vegetable meal.
Serves: 6
Ingredients
600g (1 lb 3 oz) baby carrots
2 Tbsp olive oil
1 tsp cumin seeds
Finely grated zest 1 lemon
Flaky sea salt
Freshly ground black pepper to taste
¼ cup plain unsweetened yoghurt
Smoked paprika
Method
1 Peel and trim the carrots. Heat the oil in a frying pan (skillet) over medium heat. Add the carrots and cumin seeds, then toss them together in the oil and seeds. Once the carrots start cooking, lower the heat and cover the pan with a lid. Cook gently for about 20 minutes, or until they are ‘crunch-tender’ (you want them to retain some crunch) or cooked to your liking. The carrots can be prepared to this point in advance; reheat gently before finishing as described below.
2 Sprinkle the carrots with lemon zest, then season with salt and pepper. Spoon the yoghurt over the top, shake the pan once or twice, then garnish with mint. If liked, sieve a little paprika over the top. Serve immediately.
