Chantenay Carrots in Cumin and Coriander Butter Image
Download this image | Download other images

Chantenay Carrots in Cumin and Coriander Butter

The sweetness of the Chantenay carrots compliments the fragrant flavours of cumin and coriander. Do not be tempted to over boil these carrots; they are at there best when tender but still retaining a little bite.


250g Chantenay carrots, scrapped or peeled, if required
salt and freshly ground black pepper
pinch sugar
Half tsp whole cumin seeds
Half tsp whole coriander seeds
25g unsalted butter


Place the carrots in a saucepan of boiling water, season and add the sugar. Bring back to the boil and simmer for 5 - 7 minutes or until they are just tender which you can test with the point of a sharp knife. Drain and return to the pan.

Place the cumin and coriander seeds in a pestle and mortar and lightly crush.

In a small pan, heat the butter until melted, toss in cumin and coriander seeds, after about 10 seconds add this to the carrots and return the lid.

Shake the pan until the carrots are coated with the flavoured butter.

Alternative Suggestions:

For an added kick add a squeeze of orange juice to the carrots.

For an even more fragrant flavour add 3 crushed cardamoms pods to the melted butter, more than three will over power the sweetness of the carrots.