5 carrots, 1 tbsp butter, 1 tbsp coriander.
There are some flavour combinations that just marry in the mind and become automatically associated with one another. Carrot without coriander is as unfathomable as spinach without nutmeg, apple without cinnamon. Roasting carrots with Eastern herbs and spices forms the basis of many soups and salads for me, but something about tonight made me crave the simple floral sweetness of the carrot and coriander alone. And mmmm how it works.
1) Peel the carrots and cut into thick discs. Steam for 15 minutes and mash or blitz in a food processor.
2) Stir in the butter and freshly chopped coriander. Season with salt and serve.