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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Spiced Charred Baby Carrots with Hazelnuts and Dill
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Introduction
These spiced carrots are ridiculously moreish, to the extent that I’ve had to double up the recipe. Crushing your spices whole in a pestle and mortar makes all the difference to the flavour (I’ve been known to improvise by chopping them with a sharp knife instead) – worth trying if you have whole spices in, but alternatively, use ready ground.
Ingredients
baby carrots or small peeled carrots | |
coriander seeds | |
cumin seeds | |
smoked paprika | |
olive oil | |
sea salt flakes | |
For the dressing: | |
olive oil | |
maple syrup | |
lemon, juice only | |
sea salt flakes | |
fresh dill, roughly chopped | |
hazelnuts, roughly chopped |
Preview
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