This week we are doing a simple glazed carrot style dish in the style of French chef Joel Robuchon.
the carrots are glazed in a mix of olive oil, cumin and orange juice which really elevate that simple dish to new heights. Subscribe to France-Amerique magazine: https://bit.ly/2NQBlgQ
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🧅🥕INGREDIENTS🥕🧅
600 grams carrot ( peeled and sliced finely)
1 garlic clove (finely diced)
1 bouquet garni (made with coriander leaves and stokes)
2 tablespoon olive oil
2 pinch of salt
1 tablespoon white sugar
1 tablespoon plain butter
1 tablespoon cumin seeds
150 ml water
100 ml freshly squeezed orange juice ( passed through a sieve)
1 tablespoon of freshly chopped coriander

Cookware:
1 large bowl
1 saute pan /frying pan or large saucepan
1 paper lid
food processor or mandoline to slice the carrots

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