Thu, May 24 2012
carrots with thyme, cumin and orange butter
Ingredients
• 400g baby carrots, scrubbed
for the butter
• a small bunch of fresh thyme
• a small pinch of cumin seeds
• zest of 1 orange
• 250g unsalted butter, softened
Nutrition Information
Serving Size 1 (152g)
Recipe makes 8 servings
Calories 158
Calories from Fat 40 (25%)
Amount Per Serving %DV
Total Fat 4.5g 6%
Saturated Fat 2.8g 13%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 11mg 3%
Sodium 707mg 29%
Potassium 347mg 9%
Total Carbohydrate 30.0g 9%
Dietary Fiber 2.2g 8%
Sugars 24.6g
Protein 0.9g 1%
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Wash the thyme stalks in hot water for 20 seconds. When cool enough to
handle, strip the leaves off the stalk. In a food processor, whizz the
thyme leaves, the cumin seeds and orange zest together with the butter.
Lay out a 30cm square piece of greaseproof paper on a work surface and
scoop the butter on to the middle. Roll one edge up over the butter as
if you were trying to fold the paper in half, and with your hands shape
the butter into a cylinder shape as best you can. Wrap the butter up in
the paper, twist the ends so the package looks like a Christmas cracker
and place in the fridge to set.
Steam the carrots for 10 minutes and, once cooked, toss in a warm bowl with some slices of the thyme, cumin and orange butter.
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