A simple side dish inspired by the legendary French chef Joël Robuchon.

Here we take a humble vegetable and turning it into something extraordinary. Inspired by the legendary French chef Joël Robuchon, this fine-dining take on glazed carrots uses cumin and orange juice to create a dish that’s bursting with flavor. Carrots, often overlooked as a star ingredient, truly shine when prepared this way. Glazing is a classic French technique that enhances their natural sweetness while adding a rich, velvety finish.

 Serves 4 | Prep Time: 15 Min | Cook Time: 20 Min

INGREDIENTS

• 600 g (1.3 lbs) carrots, peeled and finely sliced

• 1 garlic clove, finely diced

• 2 tbsp olive oil

• 2 pinches of salt

• 1 tbsp white sugar

• 1 tbsp unsalted butter

• 1 tbsp cumin seeds

• ½ cup water

• 100 ml (⅓ cup) freshly squeezed orange juice (strained)

  1 Bouquet Garni

• 1 tbsp freshly chopped coriander

• Additional orange juice (mixed with a pinch of cumin seeds)

MISE EN PLACE

Use a mandoline to slice the carrots evenly and place them in a bowl.

Prepare a cartouche by cutting a circular piece of baking paper to fit your pan. Grease one side with butter.

METHOD

1. In a large mixing bowl, combine the carrots with cumin seeds, garlic, sugar, olive oil, and salt. Mix well using your hands to ensure everything is evenly coated.

2. Heat a large sauté pan over medium heat. Lay the carrots flat in the pan, ensuring they are evenly distributed. Bury the bouquet garni under the carrots. Add half a cup of water and no more—too much water will lengthen the cooking time.

3. Place the cartouche over the carrots, buttered side facing down. Bring to a boil over high heat, then reduce the heat to medium and cook for about 10 minutes, or until the carrots are tender. Remove any excess water from the pan.

4. Now, add half of the orange juice and cook over medium-high heat, allowing the liquid to reduce for 10 minutes. Shake the pan occasionally to help the glaze coat the carrots evenly. Once the liquid has mostly evaporated and started to caramelize, remove the bouquet garni.

5. Add the remaining orange juice to the pan and continue cooking until the liquid forms a glossy, caramelised glaze, shaking the pan to assist in coating the carrots.

6. Transfer the glazed carrots to a serving dish. Garnish with freshly chopped coriander and drizzle with a few tablespoons of additional orange juice mixed with a pinch of cumin seeds for extra flavor.