Carrot Three Ways

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Carrot Three Ways

Carrots cooked three ways.

Here's a veggie dish that heroes the humble carrot.

Carrot Puree, Roasted Carrot and Crispy Carrot

You will need:

  • Carrots…a lot of carrots!
  • Parsley
  • Garlic
  • Butter (optional)
  • Chilli flakes (optional)
  • Ground allspice
  • Orange juice
  • Salt
  • Pepper
  • Oil for frying
  • Olive oil for roasting
  • Basil leaves to garnish

For the puree:

  • 1 kg carrots, peeled, topped and tailed and sliced
  • 2 cloves garlic, peeled and chopped
  • 2 tbsp chopped parsley
  • 1/2 tsp ground allspice. (Can substitute cumin)
  • 1/2 tsp chilli flakes
  • 1 tbsp orange juice
  • 2 tbsp butter (or substitute 2 tbsp of the water carrots cooked in)
  • Salt
  • Black Pepper

Add chopped carrots to pan of boiling water, cook until soft (approx 20 mins).

Drain carrots (keeping aside some of the water if not using butter).

In a blender or food processor add carrots, garlic, herbs and spices, butter (or cooking water), orange juice, good pinch of salt and ground black pepper.

Blend till smooth. Add more butter or liquid if too stiff. (For a really smooth puree, pass through a sieve).

Season to taste.

For roasted carrots:

Three large carrots, peeled and cut into 3-inch cylinders.

Place carrots in an ovenproof dish with 2 tbsp olive oil, 2 chopped cloves of garlic. Make sure carrots are coated with oil.

Roast in a preheated oven, turning occassionally, at 190c/375f for about 35 to 40 mins or until carrots are cooked through but not soft, and start to caramelise. Remove and drain any oil. Season with black pepper.

For crispy carrots:

Two carrots peeled, topped and tailed, cut lengthways very finely (2mm strips).

2 cloves garlic, cut into thin slices.

Oil for frying.

Add garlic to oil.

Heat 2 inches of oil in a heavy pan (or use deep fryer) to medium hot, a cube of bread should turn golden brown when hot enough.

Carefully lower a handful of sliced carrots into oil, fry until they begin to brown and crisp. Remove and drain on kitchen paper. Repeat until all strips are cooked. Season well with salt and pepper.

To serve:

Place three good tablespoons of puree onto a plate.

Take three roasted carrot cylinders and arrange onto the puree.

Add a handful of the crispy carrots over the top.

A few fresh or fried basil leaves make a nice garnish.


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