Spiced Spring Carrots
|Carrots||4 , cut into matchsticks|
|Flaked almonds||50 Gram (2 Ounce)|
|Butter/Margarine||50 Gram (2 Ounce)|
|Ground cumin||1 Teaspoon|
|Chopped fresh coriander||2 Teaspoon|
|Clear honey||1 Teaspoon|
Steam the carrot sticks for about 10 minutes, until tender but still crunchy.
Meanwhile, set aside a few of the flaked almonds and roast the remainder in a dry heavy pan over a high heat, until golden brown around the edges.
Melt the butter or margarine in a pan and cook the cumin over a high heat for a few seconds to release the aroma, being careful to not burn it.
Take the pan off the heat and add the carrots, browned almonds and coriander.
Mix well, then stir in the honey.
Add a pinch of salt and pepper, if desired.
Serve at once, garnished with the reserved almonds.