Carrots glazed with cumin and orange

Description

This recipe involves ingredients that bring a Provencal and an oriental note to the dish. The carrots can be cooked in advance and reheated.

Ingredients

500g/1lb 2oz carrots
1 tsp cumin seeds
seeds from 2 cardamom pods
1 clove garlic, crushed
8 sprigs of fresh thyme, tied with string
3 tbsp olive oil
75g/3oz unsalted butter
2 tsp sugar
1 orange, zest only
salt and freshly ground black pepper

Method

1. Slice the carrots diagonally into 1cm/½inch thick rounds.
2. Heat a small frying pan until hot without adding any oil, and put in the cumin and cardamom seeds (be careful as they may pop). Toast these for a few minutes until they begin to release their aromas.
3. Take a lidded pan large enough to hold the carrots in one layer if possible. Put in the carrots, spices, garlic, thyme, olive and butter, place the pan over a low to medium heat, and sweat the carrots for five minutes.
4. Add the sugar and a cook for a few minutes more. Add a few drops of water just to cool the carrots down a little, then add the orange zest and place a lid on the pan. Continue cooking until the carrots are tender.
5. Once cooked, remove the lid and if there is any moisture left in the pan, reduce it until the carrots are nice and slippery. Season with salt and freshly ground pepper and serve.