FEATURE RECIPE
Baby carrots with orange juice and coriander seeds

Baby carrots with orange juice and coriander seeds

Serves 20

Cooking Time Prep time 10 mins, cook 15 mins



1.5 kg (about 6 bunches)   baby carrots, peeled and trimmed
Coriander seed dressing
75 gm (¼ cup)   coriander seeds, coarsely ground
2   oranges, juice only
125 ml (½ cup)   extra-virgin olive oil


1 For coriander seed dressing, whisk ingredients together in a bowl, season to taste with sea salt and whisk to combine.
2 Cook carrots in boiling salted water for 7-10 minutes or until tender. Drain and transfer to a serving bowl, pour over dressing, toss to combine and serve immediately.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris and Vanessa Austin

Search by cuisine, name, ingredients...
Wood-smoked tomatoes, jamón, grilled bread and olive salad Wood-smoked tomatoes, jamón, grilled bre... Korean fried chicken Korean fried chicken
Cold rice pudding with rhubarb Cold rice pudding with rhubarb Self-saucing chocolate and sherry pudding with quince and quince and sherry ice-cream Self-saucing chocolate and sherry puddin...
Previous Next
James Hird and Todd Garratt: Crespelle with caramelised ruby grapefruit and mascarpone Buzo's crespelle with caramelised ruby grapefruit and mascarpone Potato and Gruyère pizza Potato and Gruyère pizza
Maccheroni alla chitarra con ragù d’agnello e peperoni Eugenio Maiale: Maccheroni alla chitarra con ragù d’agnello e peperoni Tempered chocolate Tempered chocolate
Previous Next

Gourmet Traveller magazine

Subscribe and win!

Subscribe or renew your subscription to Gourmet Traveller this month and you could win the ultimate in chic and stylish kitchen packages thanks to ILVE, worth over $15,000!
Get 12 months of Gourmet Traveller for the online only price of $69.95
Subscribe Now!