Cooking With Carrots

Thu, 23 May 2019

Serves 4.
• 400g carrots, sliced into chunks
• Salt and pepper
• Oil
• 1 onion, diced
• 3 cloves garlic, minced
• Zest of ½ orange
• Juice of 1 orange
• 500ml hot vegetable stock

1. Preheat an oven to 200°C/180°C fan/400°F.
2. In a large roasting tin, mix the carrot, salt, pepper and 1 tablespoon of oil together until well coated. Roast in the oven for 20 minutes or until soft through.
3. Whilst the carrots are roasting, heat 1 teaspoon of oil in a saucepan over a medium heat, add the onion and garlic and cook until soft through.
4. Add the roasted carrots along with all the remaining ingredients to the softened onions and stir together.
5. Remove from the heat and blend to your preferred consistency with a handheld stick blender or a stand blender.

ROAST CARROT HUMMUS
• oil
• 150g carrots, chopped into chunks
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 x 400g tin chickpeas, drained and rinsed
• Garlic x 3 cloves, grated
• 3 tbsp water
• 1 tbsp lemon juice
• 2 tbsp tahini
• 1/2 tsp salt

1. Preheat an oven to 200°C/180°C fan/400°F.
2. Mix together the carrots with 2 teaspoons of oil and the spices to a roasting dish. Roast in the oven for 20 minutes or until soft through.
3. Place the roasted carrots with all the remaining ingredients in a food processor or blender. Blend together with 2 tablespoons of the oil.
4. Continue to blend slowly adding the more oil or water if required until it forms a smooth consistency (add more oil or water if you feel its too lumpy.

LEMON GRAINS AND ROAST CARROT SALAD
• 150g carrots, chopped into sticks
• Salt and pepper
• Oil
• 100g kale, spinach or chard
• 125g cooked grains (quinoa, bulgur wheat, rice, couscous)
• 2 tbsp mixed seeds
• 100g feta, cubed
• 1 tbsp lemon juice

1. Preheat an oven to 200°C/180°C fan/400°F.
2. In a large roasting tin, mix the carrot, salt, pepper and 1 tablespoon of oil together until well coated. Roast in the oven for 20 minutes or until soft through.
3. Shred the kale with your hands and massage in 1/2 teaspoon of sea salt until the kale turns a darker green.
4. With a fork, mix in the roasted carrots, grains, seeds and feta until well combined.
5. Pour over the lemon juice and mix one last time.