FRAGRANT HERBS RECIPES

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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

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

CLEMENTINE ROASTED CARROTS | JAMIE OLIVER RECIPES



Clementine roasted carrots | Jamie Oliver recipes image

The sweetness of the carrots works so well with the gentle citrus flavour of clementines – you’ve got to try it. I’ve chosen rosemary this time round, but any woody herb will do.

Total Time 1 hours 20 minutes

Yield 8 as a side

Number Of Ingredients 4

1 kg small mixed-colour carrots heirloom if you can get them
olive oil
2 sprigs of fresh rosemary or thyme
2 clementines

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Scrub and trim the carrots, leaving a little of the green tops on.
    3. Parboil in a pan of boiling salted water for 5 minutes, then drain and tip into a large roasting tray.
    4. Drizzle over 1 tablespoon of oil, season with a pinch of sea salt and black pepper, then toss to coat and roast for 1 hour. Meanwhile, pick the rosemary leaves.
    5. Remove the tray from the oven, quickly squeeze over the clementine juice and scatter with the rosemary leaves, then toss together and roast for a final 10 minutes, or until beautifully golden.

Nutrition Facts : Calories 67 calories, FatContent 2 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 12.4 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 0.5 g salt, FiberContent 3.6 g fibre

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