A touch of spice with carrots turns them into something wonderful.
Feel free to browse recipes from our Retro Recipes series. You might also like our Carrot recipes here and here. Or you might like to browse Ginger recipes here and here. Check out our easy Spring recipes here and here.
|250 g carrots, steamed or boiled, chunked, whole or julienned||50 g butter||15 g brown sugar|
|1 Tblspn verjuice or white wine vinegar||1 Tblspn cumin seeds||15 g chopped fresh ginger|
|2 Tblspns chopped parsley||salt and black pepper|
Place butter and brown sugar and vinegar or verjuice in a saucepan and stir until melted and combined. Add the cumin and ginger, mix and boil for a couple of minutes until a glaze like consistency. Toss with the carrots and parsley. Season and place in a serving dish.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, A Life (Time) of Cooking. It appears here as part of the Retro Recipes series.
browse some of the Carrot recipes
- Beetroot and Carrot Salad – Indian Style
- Carrot Curry with Coconut-Lentil Crumble
- Carrot Sambol
- Parsnip and Carrot Mash