Ingredients

1 bunch baby carrots, washed
1 bunch fresh parsley, leaves chopped
1 small pinch cumin seeds
Zest of 1 orange, finely grated
100g unsalted butter, softened

Method 

Mix the parsley (saving a few leaves for garnish), cumin seeds, orange zest and butter in a food processor or by hand. Place in the fridge for about 10 minutes

Steam or boil the carrots until cooked but firm (about 5 minutes), toss in a bowl with the parsley, cumin and orange butter and sprinkle with parsley to serve