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Carrots Braised with Cumin, Saffron and Garlic

Braising carrots brings out all the natural sugars so they end up sweet, while the cumin adds an earthy and pungent flavour. These carrots dissolve softly on the tongue without any of the sogginess you expect from this vegetable

Serves 4

500g bunched organic carrots
4 tbsp olive oil
1 tsp ground cumin
1 tsp cumin seeds
150ml water
a generous pinch of saffron
1/2 tsp Marigold bouillon powder
4 large or 6 small garlic cloves, finely sliced
a dash of Tabasco
sea salt and freshly ground black pepper
lemon wedges to serve

1. Wash the carrots thoroughly and peel them carefully, leaving their tops attached. If they are large, cut them in half lengthways though not all the way, so that they stay attached at the top.
2. Place the carrots in a large saucepan (I use an oval, cast-iron pan which is perfect for the job) together with the olive oil, the ground cumin, cumin seeds, water, saffron, bouillon, garlic, salt, pepper and Tabasco. Make sure the carrots are lying as flat as possible in the pan and that they have all been well doused in the spicy oil.
3. Cover with a lid and simmer for about 20 minutes, checking occasionally to see that they are not sticking ? though some catching on the bottom is a good thing as they should brown a little in places. Keep turning them over gently and shake the pot about now and again to distribute the flavours and the emerging sauce. Add a little water if it seems to be drying out too quickly.
4. When they are ready, the tops will be completely wilted and the carrots covered in a sticky, saffron, garlic, cumin sauce. You will see carrots in a different light forever, I promise. Serve with the lemon wedges and rice flavoured with cumin and fried onions.

Prep time: 5 minutes
Cook time: 20 minutes

Source: The Cranks Bible Nadine Abensur

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