Spiced carrots orange

2014-12-15
  • Yield : 4-6 people
  • Servings : 4 bowls
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 40m

Spiced carrots orange

An interesting use of par-boiled spiced carrots orange to be had as a nibble on the side or a salad. A must try preparation.

Method

Step 1

Mix the orange juice, sherry vinegar and olive oil in a bowl then add the raisins and leave to soak for 10 minutes. Meanwhile, roast hazelnuts in a preheated oven until they begin to darken. Then remove, rub skins off and chop finely, reserving a few whole ones. If you are using hazelnuts without the skin then you can quickly roast them on a pan.

Step 2

Lightly toast the cumin, coriander and fennel seeds in a frying pan for 2-3 minutes and then grind using a mortar and pestle along with fresh fennel seeds and a pinch of salt and cracked pepper.

Step 3

Remove raisins from the liquid and finely chop them. Then return to the liquid along with the toasted cumin and fennel seeds, chopped hazelnuts, chopped capers, shredded mint and parsley. Mix well adjust the taste with seasoning and set aside.

Step 4

For the yogurt, toast cumin powder in a fry pan for 1 minute then mix with yogurt, lemon zest and two teaspoons of the raisin liquid and then set aside and refrigerate.

Step 5

Add whole carrots to a pot of cold water and bring to a boil. Then cook them until tender. Remove and peel while hot and then slice into rounds and combine with the marinade. Set it aside for a few hours in the refrigerator. Before serving, bring back the carrots and yogurt to room temperature. Before serving, put a spoon of yogurt on each heap of carrots and dress with extra virgin olive oil.

My Notes

1. I cooked this in my cooking class in Spain. A very interesting use of carrots and I was delighted with the end result. It works as a great nibble on the side or as a salad.
2. The marinade can also be tried with cooked beet root or roasted red peppers.

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