You could certainly use it as a nice ragu with pasta, maybe add some shredded beef into it or some other veg. But this version is just a nice way of cooking carrots as a side-dish.

Coriander and carrots come from the same family and they go together in a way that makes me slightly aroused :)

This is one I seriously didn't measure but lets give writing it down a go. I cooked it for JoLovely and me with a roast for 2 so you could double it for 4 etc:

Directions

peel and slice the carrots and put them in the water with the lemon juice, bay leaf, nutmeg, salt, garlic and the stalks from the coriander and bring to the boil.

When the carrots are tender (5 to 10 mins depending on the thickness of the slices) take them out of the water with a slotted spoon and put in a bowl.

Chop the coriander leaves and put them in the bowl with the carrots.

Strain the liquid and put it back in the pan. reduce it and thicken it with the cornflour

When you've got what you think is the right amount of sauce, put the carrots and coriander back in to heat through.

It is amazing what you can do with a carrot!

Ingredients

• 5 carrots
• Juice of half a lemon
• 1 bay leaf
• grated nutmeg (your call but it is the smell of Angels so you can't overdo it)
• 3/4 pint of water
• A crushed garlc clove
• 1/2 tsp salt
• cornflour to thicken
• a bunch (again your call) fresh coriander