Features
Convenient Carrot
It's carrot time again! Although they are available throughout the year they are at their best in early summer.
Organic carrots are superior in every way and they are never as expensive as organic aubergine or avocado might be Most cooks boil them and serve them straight from the pot which is fine but a pity too because they have very many possibilities. Mashing cooked carrots, parsnip and turnip in butter makes a grand, wholesome accompaniment to roasted joints of meat. Younger ones steam well and there is no better roasting vegetable than carrot. Cut in thin strips or batons carrots are ideal for dunking as crudités in guacamole or cheese dips.
For goats cheese dip remove the rind and mash to a paste with olive oil. Fold in finely chopped, sun-dried tomato to boost the flavour.
For blue cheese dip mash the cheese with a little crème fraiche and black pepper.
Another, more unusual dip is:
Garlic and Sunflower Seed Dip
For 4 servings
- 2 slices of crustless, white bread
- 250ml milk
- 100g sunflower seeds
- 2 large garlic cloves, chopped
- 2 tablespoons cream
- 1 tablespoon chopped parsley
- 1 teaspoon lemon juice
- Salt and pepper
Soak bread in milk for 10 minutes. Puree in a food processor with sunflower seeds, garlic, cream and parsley. Taste, add lemon juice and season. Dilute this dip with vegetable stock, heat and serve as a sauce with cooked carrots or fish.
Carrots, themselves, make a lovely sauce to accompany other vegetables such as broccoli, salsify and cauliflower or as a creamy addition to pasta.
Carrot Sauce
For 4 servings
- 30g butter
- 1 small onion, chopped
- 1 large garlic clove, chopped
- 500g carrots, chopped
- 200ml vegetable stock
- 2 tablespoons crème fraiche
- Salt and paprika
Cook onions, garlic and carrots in butter, without browning, for 5 minutes Add stock and simmer for 20 minutes Iiquidise, whisk in the crème fraiche and season with salt and paprika.
The following recipe has carrots as the main ingredient of a vegetarian terrine.
Carrot and Nut Terrine
For one 900g loaf (Oven at 200C/400F/Gas6)
- 60g butter
- 300g cashew nuts, finely chopped
- 450g grated carrots
- 1 medium onion, finely chopped
- 1 stick celery, finely chopped
- 120g fine, soft, brown breadcrumbs
- 1 tablespoon finely chopped parsley
- 1 large egg
- Salt and pepper
Fry nuts, carrot, onion and celery in butter for 5 minutes. Add breadcrumbs, parsley and egg, season and mix thoroughly. Pack the mixture into the loaf tin and bake in a preheated oven for 30 minutes. Cool, turn out the terrine on to a chopping board and slice into portions. Serve reheated or cold with yoghurt.
Carrots have a liking for citrus juices, particularly orange. This vitamin-rich, quick-to-prepare, salad gets the best out of both vegetable and juice:
For 4 portions grate two large carrots and toss in the juice of a large orange mixed with a tablespoon each of runny honey and sesame seeds. Season with salt and pepper.
Pickled carrots keep indefinitely and work well as part of a salad or as a sweet/sour foil with pate and rich meat roasts. Prepare as follows:
Pickled Carrots
- 900ml cider vinegar
- 150g castor sugar
- 1 teaspoon ground ginger
- 2 tablespoons white wine
- Juice of 2 large oranges
- Salt and pepper
- 6 large carrots, grated
Prepare the pickling liquid by boiling together the vinegar, sugar, ginger, wine and orange juice. Simmer for about 5 minutes until the sugar dissolves. Taste and season with salt and pepper. Pour over the grated carrots and pack into warm, sterilised jars.
