Not Just a Man's World

This is another recipe that came from my Good Housekeeping recipe book although this one needed a little bit more tweaking to get it to fit a paleo lifestyle.

Frankly, I like my carrots very simply roasted or steamed/boiled, but if you’ve got tired of plain carrots and want something a bit different (or you’re after something classy for guests) then this certainly went down well with all the family.

Carrots with cumin and orange

Ingredients (serves 4):
450 g carrots, washed and cut into julienne batons
200ml (7 fl oz) hot chicken (or vegetable) stock
1 orange
2 tsp cumin seeds
1 bay leaf

Directions:

1. Place the carrots into a pan with the stock, juice of the orange, the finely grated orange zest, cumin seeds and bay leaf.
2. Cover the pan and simmer over a medium heat for 5 minutes.
3. Remove the lid and continue to cook for a further 5 minutes or until the carrots are tender and the liquid has evaporated.
4. Discard the bay leaf and serve immediately with any residual gummy juices from the bottom of the pan.

Related posts:

1. Paleo recipes: easy baked bananas with orange zest yoghurt
2. Paleo recipes: chocolate and orange mousse
3. Paleo recipes: fennel and orange salad
4. Paleo kitchen experiments: carrot and orange cake