carrots

Glazed Dutch Carrots

Serves: 2 | Preparation Time: 15 min

Ingredients: 

  • 1 Bunch dutch carrots, trimmed and scrubbed
  • 1 tbsp honey
  • 1 tbsp butter
  • 1 tbsp olive oil

Instructions: 

Blanch carrots for 2-3 minutes in a large saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside.

Heat half the honey, butter and olive oil in a large frying pan.

Add half the carrots and sauté, gently rolling the carrots around the pan, for 3-5 minutes over medium-high heat or until well coloured.

Transfer to a baking tray and repeat with remaining ingredients. Season to taste with sea salt and set aside.

 

Roast Carrot Soup with Cashews and Chili

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • 6 good-sized carrots, peeled and finely diced
  • 2 garlic cloves, crushed and peeled
  • A splash of olive oil
  • Sea salt
  • Freshly ground pepper
  • A pinch of chilli powder
  • 50g cashew nuts (or 2 tbsp peanut butter)
  • 750ml-1ltr veg stock
  • A handful of fresh mint
  • 1 lime

Instructions 

Preheat oven to 220°C/Gas 8. Place a roasting tin in the oven to heat up.

2. Add the carrots, garlic and a splash of olive oil to the hot roasting tin. Season with salt and pepper. Roast till the carrots have coloured up and are mashably tender.

3. Toast your cashews till golden. Whiz in a food processor or a pestle and mortar till like peanut butter (or just use peanut butter).

4. Warm your stock.

5. Once the carrots are cooked, whiz with the nut butter and a few splashes of the stock till you have a thick, smooth and creamy mash. Add a hit of chilli powder, to taste. Whiz in a handful of fresh mint to counter the chilli heat.

6. Trickle and whiz in enough stock to get the soup as thick or thin as you like. Season to taste and finish with a refreshing squeeze of lime juice.

Balsamic roasted Dutch carrots & onions

Serves: 4 | Preparation Time: 40 min

Ingredients 

  • 1 bunches baby (Dutch) carrots, scrubbed, ends trimmed to 3cm
  • 2onions, peeled, quartered
  • 1 tbs extra virgin olive oil
  • 20g (1/4 cup, lightly packed) brown sugar
  • 1 tbs balsamic vinegar

Instructions 

Preheat oven to 190°C. Line a large roasting pan with non-stick baking paper. Place the carrots, onion and oil in a large bowl and gently toss until well coated. Arrange carrots and onion, in a single layer, in the lined pan. Roast in oven for 20 minutes or until tender. Sprinkle over the sugar and vinegar and gently toss to coat. Roast for a further 25-30 minutes or until vegetables are tender and caramelised. Season with salt and pepper to serve.