Sautéed Baby Carrots with Walnut Dukkah Brittle
This savoury brittle beautifully elevates even the humblest of side dishes, especially these buttery baby carrots. Make extra and send your guests home with a jar!
Ingredients
For the brittle:
1 tsp cumin seeds
2 tsp coriander seeds
¾ cup walnut pieces, roughly chopped if large
3 Tbsp sesame seeds
1 Tbsp olive oil
2 Tbsp honey (or use maple syrup)
For the carrots:
500g baby carrots, scrubbed and trimmed
2 Tbsp butter
Grated zest and juice of 1 orange
1-2 Tbsp chopped parsley or coriander, for garnishing
Method
For the brittle:
Preheat the oven to 180 degree
Toast the cumin and coriander seeds in a dry pan until fragrant, about 1 minute. Cool slightly, then grind the spices in a mortar and pestle.
Combine the spices with the remaining ingredients and spread out onto a baking paper-lined tray. Bake for 12-15 minutes or until golden. Cool, break up into small pieces, and keep in an airtight container until ready to use.
For the carrots:
In a wide frying pan, add the carrots and butter and fry gently for 5 minutes. Add the zest and juice of the orange, cover, and steam for another 5 minutes (if necessary, add a splash of water to stop the pan from drying out). The carrots should be just tender Season with a little salt.
Put the carrots and the cooking liquid from the pan on a platter. Sprinkle over the dukkah and herbs to serve.