The natural crunch and sweet taste of young carrots is enhanced by cooking them in orange juice.
ingredients
serves: 4
1 pound 2 ounce small,
young carrots
1 medium orange
1 tablespoon butter, or 1 tablespoon sunflower oil
Salt and black pepper
1 tablespoon sesame seeds
method
1. Peel the carrots, unless they are organic — if so they will only need scrubbing. If they are very small, leave them whole; otherwise, cut them in half lengthways.
2. Wash any wax off the orange, then remove the rind with a zester and squeeze out the juice. Put the orange rind and juice into a large saucepan, then add the butter or sunflower oil and bring to the boil over a moderate heat.
3. Add the carrots to the saucepan, then season them to taste with some salt and black pepper. Bring back to the boil, then reduce the heat to moderate, cover and simmer for 10 - 12 minutes, shaking the pan occasionally, until the carrots are tender, but not soft.
4. Meanwhile, put the sesame seeds into a skillet and dry fry them over a fairly high heat for about 2 minutes, shaking the pan, until golden.
5. Stir the sesame seeds into the carrots and serve.
11 users have helped to rate this recipe.
more information
If small new carrots are not in season, you can use larger, older ones, but these will need to be sliced thinly
