- 2 tsp cumin seeds
- 2 tsp black onion seeds
- 500g carrots
- 500g parsnips
- 1 orange
- 50g butter
- Sea salt
- Freshly ground pepper
- 200ml boiling water
- A handful of flat leaf parsley, leaves only
Prep: 20 mins | Cook: 30 mins
1. Place a large, deep frying pan or wok on a medium heat. Tip in 2 tsp cumin seeds and 2 tsp black onion seeds. Toast for 2-3 mins, shaking the pan, till the seeds smell aromatic and start to pop. Tip them into a bowl and take the pan off the heat.
2. Trim and scrub the carrots and parsnips (you don’t have to peel them, but you can if you prefer). Halve them widthways so they about as long as your little finger. Then halve them lengthways or quarter them so they’re all the same thickness.
3. Place the carrots and parsnips in a deep frying pan or wok. Sprinkle over the seeds. Finely grate the orange zest over the veg and squeeze in the juice. Dot the butter over the top of the veg. Add a pinch of salt and pepper. Turn to mix everything together.
4. Pour in around 200ml boiling water so the water comes halfway up the veg (use less or more, depending on your pan). Pop on a lid, set the pan over a medium heat and bring to a gently boil.
5. Turn the heat down and simmer for 20-25 mins till the veg are tender when you press a fork into them. The liquid should have reduced by half.
6. While the veg cook, finely chop the parsley leaves. When the veg have cooked, lift the carrots and parsnips into a warm serving dish and pour over any buttery juices from the pan. Garnish with the chopped parsley to serve.