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Citrus and Spice Carrot


A perfect side for time efficiency and a melange of summer and autumn flavours.

Recipe courtesy of Jonathan Morrison


  • 5 medium-sized local carrots, sliced into thin rounds
  • 3 coriander seeds, muddled
  • 5 caraway seeds, muddled
  • 2 Tbsp (30 ml) butter, unsalted
  • juice of half an orange


  1. Prepare a large bowl of ice water, and bring water to boil in a medium-sized pot
  2. To blanch carrots, boil until cooked, but firm nonetheless
  3. Strain carrots from the boiling water and add to the ice-water bath immediately to cool down and halt cooking
  4. Heat butter in a frying pan on low heat, then add spices and toast for 2 to 3 minutes.
  5. Once butter has browned slightly, add blanched carrots to the pan and toss them in butter and spice for 3 minutes. Add finishing salt to taste and serve covered in the juice of half an orange.

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