WARM CARROTS WITH CUMIN & PARSLEY - Kitchen Garden Magazine

A vibrant dish with contrasting orange and green. Its sweet and crunchy textures go perfectly as a side dish, or part of a salad table.

SERVES 4

Preparation time: 15 minutes | Cooking time: 10 minutes

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• 4 large carrots

• 1 clove of garlic, crushed

• 1 tsp cumin

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• 1 tbsp sesame seed oil

• 1 tbsp sesame seeds

• A large handful of parsley, chopped

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1. Shred the carrots using a spiraliser, or make thin ribbons with a hand peeler.

2. In a frying pan, heat up the oil, and add the carrots, cumin and garlic to the pan, lightly fry for three minutes, then add most of the parsley and stir through for another minute.

3. Arrange the carrots on a serving platter, and scatter with sesame seeds and extra parsley. Serve warm or cold.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.