A recipe from Yotam Ottolenghi.
Ingredients
- 50 g sultanas
- 3 tbsp cider vinegar
- 1 tbsp maple syrup
- 1 kg leafy bunched young carrots
- 3 tbsp olive oil
- salt and black pepper
- 25 g unsalted butter
- 50 g blanched almonds roughly chopped
- 1 tsp caraway seeds toasted and roughly crushed in a mortar
- 1/2 tsp cumin seeds toasted and roughly crushed in a mortar
Servings:
Instructions
- Heat the oven to 240C (220C fan)/465F/gas 9. Put the sultanas, vinegar and maple syrup in a medium, heatproof bowl and leave to plump up for about 20 minutes while you get on with everything else.
- Peel the carrots and trim the tops to leave 2-3cm of the green stems attached. Pick and set aside roughly two tablespoons of the leaves. Spread out the carrots on a large oven tray lined with baking paper, and toss with a tablespoon and a half of oil, three-quarters of a teaspoon of salt and a good grind of pepper.
- Roast for 25-30 minutes, turning once halfway, until the carrots are cooked through and have taken on some colour.
- Meanwhile, put the remaining tablespoon and a half of oil, the butter and almonds in a small frying pan on a medium-high heat. Cook, stirring occasionally, for three to four minutes, until nicely browned, then pour into the sultana bowl. Add a quarter-teaspoon of salt and the reserved carrot leaves, and mix.
- Arrange the carrots on a platter, all pointing in the same direction, sprinkle the toasted ground spices on top, pour over the sultana and almond dressing, and serve.
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