Kato Roast Peach Chutney

 

Kato Glazed Whole Carrots 

Carrots are so sweet after a good frost. Try this simple glaze to heighten their colour. Whole baby purple carrots are available at some farmers markets at the moment and are well worth seeking out. Orange ones are just as good though. If you can’t get whole carrots then simply cut large carrots into batons.

Serves 8

 

800g whole baby carrots

½ teaspoon cumin seeds

15g butter

1 big teaspoon Kato Roast Peach Chutney

 

Scrub carrots and leave about 2 cm of the stalks on.

Steam carrots until very nearly tender.

Put cumin seeds in a heavy based pan and heat a little over a medium heat until toasted and fragrant.

Add butter and Kato Roast Peach Chutney, stir to melt and combine. 

Add the carrots and stir gently to coat them in glaze.

Serve.