Boiled carrots with caraway

Boiled carrots with caraway

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

Try serving carrots like this for a refreshing take on a simple staple. The caraway brings out the sweetness of the carrots.

Ingredients

Quantity Ingredient
200g carrots
1-2 pinches caraway seeds
3-4 sprigs parsley
extra virgin olive oil

Method

  1. Wash the carrots and halve lengthways from top to tail, quartering any that are really large. Put into a pan with a good pinch of salt, cover with cold water and bring to the boil. Simmer for about five minutes until they are still firm to the bite, but have lost their crunch. Meanwhile, toast the caraway seeds in a dry pan until they brown slightly. Drain the carrots (reserve the liquid if you need to make a stock or soup) and dress with the caraway, chopped parsley and extra virgin oil. Serve hot or at room temperature.

Variations

  • Carrot and caraway soup: Prepare 1 quantity boiled carrots with caraway and strain, reserving the liquid. Put the carrots in a blender, cover with the cooking liquid and blend until smooth, adding more of the liquid as necessary to get a soup with a consistency you like. Season and serve with crème fraîche. Serves 2.

    Moroccan carrot and orange salad: Peel and slice 1 orange, then toss with boiled carrots with caraway, sprinkling a pinch of ground cinnamon on top. Serves 2 as a side salad.

Storage

  • The boiled carrots will keep well in a sealed container in the fridge for three days. Reheat slowly in a covered flameproof dish on the hob, or in an oven preheated to 180°C, until piping hot.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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