Starters, Sides & Salads
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Carrots with Currants & Cumin
Ingredients
- 2 Tbs Sunbeam Currants
- ¼ cup (45g) Sunbeam Cashews raw, toasted and coarsely chopped
- 600g carrots, peeled and sliced diagonally
- 50g butter
- 1 Tsp brown sugar
- ½ tsp ground cumin
- ½ tsp finely grated orange rind
- sea salt, to taste
Method
| 1. | Boil or steam carrots until just tender. Drain. |
| 2. | Heat butter in a large non stick frypan over a medium-low heat; add carrots and stir gently for 1 minute |
| 3. | Add sugar, cumin and orange rind and stir gently for 2 minutes. |
| 4. | Stir in currants. Place in a serving dish and sprinkle with cashews. |