Heirloom baby carrots with cumin, coriander and mint
10 individual, (2xbunch), end trimmed
10 individual, purple (2xbunch), ends trimmed
1 tsp, seeds
Flavoured water, added suagr
5 ml, orange blossom water (½ tsp)
¼ cup(s), finely shredded
¼ cup(s), coarsley chopped
- Cook the orange and purple carrots, separately, in a medium saucepan of boiling water for 5 minutes or until tender. Drain.
- Heat a large non-stick frying pan over medium-high heat. add the cumin and cook, stirring, for 1 minute or until fragrant. add the honey, orange blossom water and carrots, and gently toss to combine. season with salt and pepper.
- Transfer to a serving platter. serve sprinkled with mint and coriander.