RECIPES WITH BABY CARROTS RECIPES

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.

Steps:

• Preheat oven to 325°F. Pat roast dry and season on all sides with salt and pepper. Sprinkle flour over roast and use your hands to spread it out and pat it evenly over meat.
• Melt butter and 1 Tbsp. oil in a large roasting pan over medium-high heat on top of stove. Add roast and cook, turning with tongs, until browned on all sides, about 15 minutes total.
• Place carrots and potatoes in a large bowl and toss with remaining 1 Tbsp. of oil. Place vegetables in roasting pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 140°F for medium rare, 1 hour 30 minutes to 1 hour 45 minutes.
• Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Stick a sharp paring knife in carrots and potatoes to make sure they're easily pierced. If they're not, return roasting pan with vegetables to oven to continue cooking while roast rests.
• Thinly slice roast and serve warm with carrots and potatoes.