Vegetarian-friendly. Look what I found from Jamie Oliver! This dressing was made for a simple boiled carrot salad — but I’m convinced it would pair beautifully with all sorts of vegetables. I think it’s brilliant.
- a small handful of thyme leaves (thyme)
- a pinch of cumin (stars)
- zest of one orange
- 250 g butter
Strip the thyme leaves from their stems. Place the butter, thyme, orange zest, and cumin into a blender or food processor (you can lightly crush the cumin seeds first with a mortar and pestle).
Blend everything together until smooth — and voilà: a bright, fragrant butter.
Or try a variation:
Make the butter just with orange zest, and sprinkle the salad with ground cumin and thyme leaves separately. Feel free to experiment!
Jamie’s original recipe suggests tossing just-cooked carrots in this butter, seasoning with salt — and serving warm.
But it also goes wonderfully with roasted, steamed, or grilled vegetables — like asparagus, beets, or artichokes.
Strip the thyme leaves from their stems. Place the butter, thyme, orange zest, and cumin into a blender or food processor (you can lightly crush the cumin seeds first with a mortar and pestle).
Blend everything together until smooth — and voilà: a bright, fragrant butter.
Or try a variation:
Make the butter just with orange zest, and sprinkle the salad with ground cumin and thyme leaves separately. Feel free to experiment!
Jamie’s original recipe suggests tossing just-cooked carrots in this butter, seasoning with salt — and serving warm.
But it also goes wonderfully with roasted, steamed, or grilled vegetables — like asparagus, beets, or artichokes.
