CARROTS, CUMIN & GARLIC
50g bunched new carrots
4 tbs olive oil
2tsp cumin seeds
Pinch of saffron threads
½ tsp of bouillon powder
4-6 cloves of garlic
Dash of Tabasco
Sea Salt & freshly ground black pepper.
Put all the ingredients (except the salt and pepper) into a roomy frying pan and bring to the boil. Lower the heat to a medium flame and allow to cook for about 10 minutes. The water will evaporate and the carrots become slightly caramelised.
Add the salt and pepper at the end of cooking, transferring to a warm dish. These carrots are particularly good with grilled salmon.
I have just cooked this dish and was a bit low on carrots. I steamed about 150g of mange tout and at the last moment, tossed the cooked mangetout in with the carrots. A great success. Try it!