Everything old is new again. This is definitely a retro English recipe, the sort of recipe that screams of the cold weather and the need for cream to make you feel comforted and warm and nourished. But it is also a lovely recipe that can be modernised to suit today’s palates.
Also, feel free to browse recipes from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006.
English Creamed Carrots
450 g carrots peeled and sliced
1 Tbspn water
1 tspn cumin seeds
good pinch coriander powder
1.5 Tblspn brown sugar or jaggery, or a little less
30 ml cream
1 small onion, peeled and sliced
salt and black pepper to taste
2 Tblspn chopped parsley, mint and/or coriander leaves
In a pan with a lid melt the butter with the water and cumin seed, and layer the carrots and onions in the pan. Cover and place over a low heat. Simmer very slowly until almost tender, about 20 minutes, a little less if you sliced them thinly.
Season and sprinkle the sugar over the carrots. Pour in the cream and coriander powder, stir, and continue to cook slowly for 10 more minutes. Add a good squeeze of lime juice, place in a serving dish and sprinkle with parsley, mint and/or green coriander.
Make this a herbaceous dish by mixing through a small handful of parsley and/or green coriander before serving.
Add a little chilli paste with the cream, just a little to add a little heat. Or sprinkle with chilli flakes.