• 4servings
  • 35minutes
  • 115calories

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Nutrition Info . . .

VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 garlic cloves, crushed

  2. 1/2 tsp ground cumin

  3. pinch of paprika

  4. 2 tbsp olive oil

  5. 750g carrots, peeled and sliced diagonally

  6. pinch of salt

  7. 1 tbsp chopped fresh parsley

  8. sprig of flat-leaf parsley to garnish

Instructions Jump to Ingredients ↑

  1. Put the garlic, cumin, paprika, oil and 3 tbsp water in a saucepan, stir together and boil for 1 minute.

  2. Add the carrots to the pan, pour over 300ml boiling water and add a pinch of salt. Cover and cook on a low heat for 20–25 minutes or until all the liquid has evaporated and the carrots are tender. If any liquid remains, uncover the saucepan to let it cook off.

  3. Tip the carrots into a serving dish and scatter over the chopped parsley. Garnish with a sprig of parsley, if liked.


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