Ingredients
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500g, peeled Carrot
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2 Oranges
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4 tbsp Water
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1/2 tbsp Thyme or Parsley
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5 Cardamom pods
Directions
I’ve included this very simple recipe because I get asked for it all the time – carrots that keep their color and stay well for a dinner party.
Artisan note: I’m not a fan of fruit juice normally, because of the sugar in it, but I make an exception for special occasions. Some of the orange juice is absorbed by the carrots but some is lost to steam, so there isn’t a lot of juice in the cooked carrots.
You could sprinkle some toasted almonds or hazelnuts over the carrots just before serving.
Steps
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1
Done
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Cut the peeled carrots into slices or batons and place in a saucepan. Add the cardamom pods. I open them and squeeze out the seeds but you can leave them whole if you don’t want the loose seeds in the carrots when serving. |
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2
Done
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Grate the orange rind onto the carrots. If I’m in a hurry I don’t bother grating the orange rind I just place the orange skins on top of the carrots while they are simmering. Squeeze the juice and add to the carrots. |
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3
Done
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Add enough water to prevent the carrots getting burnt but don’t use too much or you will lose all the goodness of the carrots. Bring to the boil and simmer gently until cooked. It all depends on the type and age of the carrots so it’s impossible to give a time. |
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4
Done
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If the carrots are cooked a while before using, leave the orange skins with them. When ready to serve, remove the orange skins, transfer the carrots to a serving dish and sprinkle with herbs of your choice. |
