Roasted carrots with toasted coriander seed butter
Toast coriander seeds and mix into a flavoured butter to make this stunning roasted carrot side. Serve it for Sunday lunch or Christmas dinner.
Räkna ut kalorier och näringsvärde för det här receptet på Matkalkylen.se
Ingredienser
- 600 g baby carrots (use rainbow carrots (if you can get them), unpeeled)
- 2 tsp olive oil
- 1 tbsp coriander seeds
- 1 clementine or ½ orange (zested)
- small bunch of parsley chopped
- 150 g softened butter
Gör så här
Heat the oven to 200C/180C fan/gas 6. Cut any damaged ends off the carrots and tip into a roasting tin. Drizzle over the oil and season with salt, then roast for 45 mins, tossing halfway through cooking.
Toast the coriander seeds in a dry frying pan, then grind using a pestle and mortar, but don't break them down too much – the carrots benefit from some added texture. Leave to cool.
Mix the crushed coriander seeds, citrus zest and parsley into the butter. Pile the flavoured butter onto a piece of baking parchment and roll into a cracker shape, twisting the ends.
Serve the carrots with a few slices of the flavoured butter on top, and grind over some black pepper.
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