Baby carrots with orange juice and coriander seeds

AT A GLANCE

  • Serves 20 people

  • 1.5 kg (about 6 bunches) baby carrots, peeled and trimmed
  •  
  • Coriander seed dressing
  • 75 gm (¼ cup) coriander seeds, coarsely ground
  • 2 oranges, juice only
  • 125 ml (½ cup) extra-virgin olive oil
01   For coriander seed dressing, whisk ingredients together in a bowl, season to taste with sea salt and whisk to combine.
02   Cook carrots in boiling salted water for 7-10 minutes or until tender. Drain and transfer to a serving bowl, pour over dressing, toss to combine and serve immediately.

Recipe:

ANDY HARRIS

Photography:

WILLIAM MEPPEM

Styling:

ANDY HARRIS AND VANESSA AUSTIN

FEATURED IN

Nov 2007

Nov 2007

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