Instructions

Dry roast the cumin seeds in a pan for about 4 minutes. In a large frying pan, heat the oil over a moderate heat until hot. Next, add the carrots, garlic, sugar and toasted cumin seeds. Add enough water to come halfway up the depth of the carrots. Add bunched thyme and bay leaves. Cover pan with a buttered piece of wax paper, pierced with holes, bring to the boil and simmer for about 20 minutes. Discard wax paper and bunched thyme and bay leaves. Add the freshly squeezed orange juice and cook over a low heat until almost all the liquid has evaporated. Season and stir in butter before serving.

Honey Glazed Carrots & Parsnips

4 parsnips, peeled
2 carrots, peeled
2 tbsp butter
2 tbsp honey
2 tbsp lemon juice
250ml stock
1 tsp curry powder
salt & pepper

Instructions

1. Peel parsnips and carrots. Cut into half lengthways, then slice diagonally into 1cm pieces.
2. In a large flat pan, combine carrots, butter, stock and a pinch of salt. Bring to the boil over a high heat. Reduce the heat to medium and simmer, covered for 4 minutes.
3. Add the parsnips and cook for about 5 minutes or until the vegetables are tender. Transfer the vegetables to a shallow baking dish with a draining spoon, preserving liquid in pan. Sprinkle with salt and pepper.
4. Add more stock to the pan if necessary to make 250ml. Stir in
honey, lemon juice and curry powder. Bring to the boil over a
high heat and boil for 1 minute or until the liquid has thickened
slightly. Pour over mixture.
5. Cook uncovered in a 200ºC oven for 15-20 minutes or until lightly glazed.

Chive-glazed baby carrots

4 bunches baby carrots, trimmed and scrubbed or peeled
2 tablespoons unsalted butter
1 teaspoon sugar
1 teaspoon sea salt
1 tablespoon lemon juice
1 1/2tablespoons heavy cream
White pepper to taste
1 small bunch chives, chopped

1. Place the carrots in a skillet with the butter, sugar, salt and one-half cup water. Cook over medium heat, stirring occasionally, until the liquid is evaporated.
2. Stir in the lemon juice and cream and bring to a boil, stirring. Season with more salt, if needed, and white pepper. Add the chives and mix with a rubber spatula until coated. Serve immediately.

Carrots and Zucchinis
   
2 carrots, cut on a diagonal
2 zucchini, cut on a diagonal
1 onion, peeled and cut into chunks
1 1/2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
2 tomatoes, cut into chunks
2 teaspoons fresh lime juice or vinegar, or to taste

1. Preheat oven to 400°F.
2. Toss carrots, zucchini, and onion with oil in a bowl. Season with salt and pepper. Cook for 20 minutes, until vegetables are getting soft. Add tomatoes and lime or vinegar, and cook for another 10 minutes or so, until all vegetables are soft.