Carrots stewed with coriander

Ingredients:

• 1 kg young carrots (preferably different colors), tops trimmed
• 1/2 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 3 tbsp. l. brown sugar
• 2 tbsp (30 g) butter
• 1 teaspoon coriander seeds
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground pepper

Preparation:

1. Melt the butter in a large skillet over medium-high heat. Add the coriander seeds and cook for 30 seconds.
   
   Then add the carrots, lime and orange juices, brown sugar, 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium-low. Cook, stirring occasionally, until the carrots are tender, 13 to 15 minutes.
   
   Evaporate the liquid without a lid at medium temperature, stirring, for about 8 - 10 minutes.
   
   Place the carrots stewed with coriander on a plate and sprinkle with cilantro.