Roasted heritage carrots, cardamom and rosemary butter

Serves: 4
Course: Side Dish
Cooking Time: 1 hr 0 mins

Ingredients

  • 1kg of mixed carrots, scrubbed and cut into 3cm chunks (if you can’t find heritage carrots just use organic carrots)
  • 50ml olive oil
  • A thumb sized piece of ginger, peeled and grated.
  • 100ml water
  • Salt and pepper
  •  
  • For the cardamom butter sauce:
  • Juice of 1 orange
  • 10 cardamom pods, crushed
  • 1 sprig of rosemary
  • 200g cold butter, diced
  • Salt and pepper
  • A few sprigs mint

1 Pre-heat your oven to 185 degrees.

2 To roast the carrots, turn everything in a roasting tray, add the water then roast for 20 minutes or so until caramelised and cooked through.

3 For the cardamom butter sauce, reduce the orange juice slowly by half, by simmering gently along with the cardamom and rosemary.

4 Whisk in the butter over a low heat. Pass through a sieve and set aside.

5 To serve, warm the carrots and divide them into bowls. Drizzle the butter sauce over the carrots, tear the mint leaves on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford