Cumin and Tarragon Roasted Chantenay Carrots
Mark Poynton at Alimentum restaurant in Cambridge shows us how to make this tasty side dish – cumin and tarragon roasted Chantenay carrots.
Ingredients:
300g Chantenay carrots
50ml rapeseed oil
25g cumin seed
150g butter
10g sea salt
25g chopped tarragon