Thu, May 24 2012

carrots

Carrots are brilliant – full of vitamins and extremely good for you. In the last year or so we’ve been lucky enough to have seen lots of different varieties of carrots available in the shops – long, round, peculiar-shaped, and even some purple ones.
Ingredients
* 30 g butter * 1/4 teaspoon ginger, ground * 1/2 teaspoon lemon juice * 1/4 cup sugar * 1 teaspoon orange rind, grated * 3 tablespoons orange juice * carrot
Nutrition Information
Serving Size 1 batch 129g Recipe makes 1 batch) Calories 431 Calories from Fat 218 (50%) Amount Per Serving %DV Total Fat 24.3g 37% Saturated Fat 15.3g 76% Monounsaturated Fat 6.3g Polyunsaturated Fat 0.9g Trans Fat 0.0g Cholesterol 64mg 21% Sodium 172mg 7% Potassium 110mg 3% Total Carbohydrate 55.7g 18% Dietary Fiber 0.4g 1% Sugars 53.8g Protein 0.7g 1%
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Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.

Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.

roasted carrots with orange, garlic and thyme

Or – just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.

mashed carrots

Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.

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