Crumble of carrots in the cumin and in the anise
For 4 people
Preparation: 20 minutes
Cooking: 20 in 25 minutes
• 750 g of carrots
• 1 coffee spoon of powder cumin
• 1 soup spoon of pastis HB
• 20 g of butter + butter for the mold
• Salt and pepper of the mill
For the crumbs of crumble:
• 120 g of flour
• 80 g of soft butter
• 1 coffee spoon of seeds of anise drinks(anise)
• 1 big pinch of salt
Peel and wash carrots. Cut them in slices of 3mm of thickness.
Melt 20 g of butter in a frying pan over medium heat. When it begins to foam, to add carrots and to get back(to brown) them in 2 minutes, often by moving, for the good to coat them. Salt and pepper, sprinkle with cumin, pay 20 cl of water and the Pastis HB, then let cook a few minutes, until carrots are soft and the liquid reduces approximately of half.
Preheat the oven in 180 °C ( th.6 ) and butter a gratin dish. Spread the contents of the frying pan there.
Prepare the crumbs of the crumble: put the flour, the seeds of anise drinks, the salt and the butter cut in pieces in a bowl and mix with the fingertips to obtain a granular consistency. Cover the carrots of this dough and cook 20 in 25 minutes, until the surface trains a beautiful golden crust.
Let rest 5 minutes at the exit of the oven and serve in the dish of cooking.
Photo credit: Adobe Stock - bit24
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate.
Only available in France