Ginger and cardamom carrots
Infuse your carrots with flavours of citrus and spice with this easy recipe. Recipe and image courtesy of Abel & Cole, abelandcole.co.uk
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Serves: 8
Ingredients
- 1.5kg Carrots
- 1 Orange
- Thumb of ginger (peeled and grated)
- 8 Cardamom pods (lightly crushed)
- Salt and pepper
- 50g Butter (cubed)
- Handful flat-leaf parsley (roughly chopped)
Method
Step 1
Trim the carrots, peel and then slice in half lengthways (quarter if thick). The carrots should all be roughly the same thickness.
Step 2
Place them in a deep, wide frying pan. Squeeze in the juice from the orange. Add the ginger and cardamom pods. Season with salt and pepper, and gently stir to mix. Add 100ml water and the butter.
Step 3
Set the pan on a high heat, cover with a lid and bring to the boil, then remove the lid and reduce heat to medium. Simmer for 10-15 minutes, stirring occasionally, until most of the liquid has evaporated and the carrots are tender.
Step 4
Transfer the carrots and their liquid to a serving dish, discarding the cardamom pods. Garnish with parsley and serve.
