RECIPES WITH CARROTS 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

THE ULTIMATE CARROTS | VEGETABLE RECIPES | JAMIE OLIV…

The Ultimate Carrots | Vegetable Recipes | Jamie Oliv… image

I’m going to show you an easy way to to make ordinary, nice carrots even more delicious – I’m talking outrageously tasty. You’ll love these as part of your festive spread.

Total Time 40 minutes

Yield 12

Number Of Ingredients 5

Ingredients

1.5 kg carrots use heritage ones if you can find them
2 clementines
1 tablespoon red wine vinegar
1 large knob of unsalted butter
½ a bunch of fresh thyme

Steps:

1. Peel the carrots, then you can chop, quarter or halve them, but I like to leave them whole with the tops on. Don’t worry, this recipe will work however you prep them so just get them ready your favourite way.
2. Place the carrots in a large, wide pan and just cover with cold water. Add a good pinch of sea salt and a pinch of black pepper, the clementine juice (you can use oranges instead, if you prefer), vinegar and butter.
3. Bring to the boil and cook for 20 minutes, or until nearly all the liquid has evaporated.
4. Once the butter starts to glaze the carrots, add the thyme sprigs and reduce the heat to low. Cook for 5 minutes, or until caramelised and delicious.

Nutrition Facts : Calories 54 calories, FatContent 2.1 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 8.3 g carbohydrate, SugarContent 7.4 g sugar, SodiumContent 0.30 g salt, FiberContent 3 g fibre

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