Sautéed Baby Carrots with Walnut Dukkah Brittle
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.