- 12 medium carrots , trimmed
- 2 star anise
- 50g butter
- 2 tbsp sunflower oil
- 2 tbsp ground cumin
- STEP 1
Put the carrots in a shallow saucepan and just cover with water. Add the star anise, butter and 1 tsp salt, then bring to the boil and simmer for 10 mins until the carrots are just cooked. Leave the carrots to cool a bit in the liquor, then remove and pat dry.
- STEP 2
Heat the oil in a large frying pan. Roll the carrots in the cumin, patting off any excess.
- STEP 3
Carefully fry the carrots until golden brown. Serve straight away, or keep warm in the oven until ready to serve.
USE FAT INSTEAD OF OIL
Ask your butcher for some trimmed fat when you buy your meat and finish the carrots in that instead of the oil, if you like. We used lamb fat to go along with our hay-baked stuffed leg of lamb.
For smooth, cylindrical carrots, rub them with an abrasive scourer after peeling to remove the peel marks.
Goes well with
Recipe from Good Food magazine, March 2018