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carrots with thyme, cumin and orange butter
© David Loftus

carrots with thyme, cumin and orange butter
servings
8
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method


Wash the thyme stalks in hot water for 20 seconds. When cool enough to handle, strip the leaves off the stalk. In a food processor, whizz the thyme leaves, the cumin seeds and orange zest together with the butter. Lay out a 30cm square piece of greaseproof paper on a work surface and scoop the butter on to the middle. Roll one edge up over the butter as if you were trying to fold the paper in half, and with your hands shape the butter into a cylinder shape as best you can. Wrap the butter up in the paper, twist the ends so the package looks like a Christmas cracker and place in the fridge to set.

Steam the carrots for 10 minutes and, once cooked, toss in a warm bowl with some slices of the thyme, cumin and orange butter.

ingredients


• 400g baby carrots, scrubbed

for the butter
• a small bunch of fresh thyme
• a small pinch of cumin seeds
• zest of 1 orange
• 250g unsalted butter, softened

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tried this recipe or a similar one? share your tips...
1. by ERECHU FELIX on Tue 13 Mar 2012 @ 09:37

Ha de crab looks more deliceous but how nutritious is it?

2. by Diana on Sat 17 Jan 2009 @ 02:59

It's great as a salad, too!

3. by M. Maher on Sun 06 Jul 2008 @ 06:20

This is divine. If in a hurry, just stir in the orange zest, butter, powdered cumin and thyme to the carrots. It becomes very hard to stop at one side serving, let alone one bowlful. Really good to take to work for lunch.

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