Sweet Cumin Baby Carrots

A recipe from Zelda in South Africa.
3 bunches of baby carrots
2 ozs 50 gms vegan margarine
2 tsp cumin seeds
1/2 tsp ground cinnamon
2 fl ozs 60 mls of maple syrup
Trim the stems of the carrots short but leave some green on for the look also if possible leave a long piece of root on. Wash the carrots and peel or scrape if required. Cook the carrots in a large saucepan of salted boiling water for 5 minutes until just tender. Drain and dry on kitchen paper.
Place the margarine in the saucepan and heat until hot and bubbly. Add the cumin and cinnamon and cook stirring for 1 minute.
Add the carrots and slowly pour over the syrup. Cook shaking the pan for 2-3 minutes until the carrots are coated.
Transfer to a serving plate.
Serves 4 people.
Serve hot.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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