BOILED RECIPES RECIPES

CARROTS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Carrots | Vegetables recipes | Jamie Oliver recipes image

Boiled, mashed, roasted or fried to perfection – these easy-peasy carrot recipes work wonders. My favourite ways of cooking carrots all serve 4 people – for each recipe you will need 500g of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.

Total Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

500 g carrots
salt
1 tablespoon sugar
1 knob butter plus a little extra
1 small handful of fresh herbs
1 orange
a few whole cloves garlic
1 pinch cumin
salt
pepper

Steps:

1. Carrots boiled with orange, garlic and herbs: 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.
2. 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.
3. Or, roasted carrots with orange, garlic and thyme: 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.
4. Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.

Nutrition Facts : Calories 102 calories, FatContent 4.6 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 14.9 g carbohydrate, SugarContent 13.7 g sugar, SodiumContent 0.5 g salt, FiberContent 3.2 g fibre

CARROTS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Carrots | Vegetables recipes | Jamie Oliver recipes image

Boiled, mashed, roasted or fried to perfection – these easy-peasy carrot recipes work wonders. My favourite ways of cooking carrots all serve 4 people – for each recipe you will need 500g of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.

Total Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

500 g carrots
salt
1 tablespoon sugar
1 knob butter plus a little extra
1 small handful of fresh herbs
1 orange
a few whole cloves garlic
1 pinch cumin
salt
pepper

Steps:

1. Carrots boiled with orange, garlic and herbs: 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.
2. 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.
3. Or, roasted carrots with orange, garlic and thyme: 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.
4. Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.

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CARROTS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Boiled, mashed, roasted or fried to perfection – these easy-peasy carrot recipes work wonders. My favourite ways of cooking carrots all serve 4 people – for each recipe you will need 500g of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 102 calories per serving

1. Carrots boiled with orange, garlic and herbs: 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.
2. 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.
3. Or, roasted carrots with orange, garlic and thyme: 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.
4. Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.

See details

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