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  • 1.

    In a large pot place the carrots in and cover with cold water, 15gr (1 Tbsp) of the unsalted butter, castor sugar and the sea salt and bring to

  • 2.

    The boil, simmer for about 5 minutes. Take out and strain, cool.

  • 3.

    In a medium to hot fry pan place the oil, and the rest of the butter in and then place the carrots in and start roasting until golden and cooked, season.

  • 4.

    Just before you take the carrots out add the dukkah spice and cook for about 20 seconds, place in a nice dish and serve

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Roasted Carrots with Dukkah Spice.


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