Carrots with coriander and caraway
This is an amazingly easy recipe, but it has such complex flavours it always seems to surprise people. It makes a regular Sunday dinner a bit more exciting 🙂 It’s also a great recipe for kids to help with, as most kids love carrots and these flavours can show them new taste horizons!
NOTE: you can use powdered spices if you don’t have seeds – just add the oil and then add the spice to bring out the aromas of the spices.
2 lbs / 1 kg carrots
1/2 cup / 125 mL white wine vinegar
1-1/2 tsp / 8 g coriander seeds
1 tsp / 5 g caraway seeds
2 tbsp / 30 g olive oil
Peel carrots if desired, or just wash them and rub them clean. Slice carrots – on a diagonal is fun, or you can do matchsticks if you like.
Warm a large skillet and cook the seeds until fragrant (approximately 3 minutes). Add oil, then gently add carrots (being careful not to splash the oil) and stir, cooking until carrot edges brown a bit. Reduce heat to low and add vinegar. Cook until tender (about 10 minutes) and season with salt.
Transfer to a serving dish or plates. Serve warm or at room temperature.