24-carrot recipes for winter comfort (From Dorset Society)

24-carrot recipes for winter comfort

8:00am Sunday 1st November 2009

• Print
• Email
• Share

WHEN the days are shorter we all crave some comfort food. Carrots are a classic ingredient in stews, pies and casseroles and are also packed full of vitamins to help ward of colds and keep you ship-shape during the winter months.

Carrots are the most prolific vegetable source of beta-carotene, which is converted into vitamin A in the body. This is essential for the proper functioning of the immune system and keeps the skin and cells that line the airways, digestive tract and urinary tract healthy.

Carrots are actually one of those vegetables that are better for you cooked than raw. Research shows that more beta-carotene was absorbed from cooked, pureed carrots than from raw ones.

Carrots are also naturally low in calories, fat, salt and saturates and high in fibre. An 80g serving of carrots, or about half a medium sized carrot, counts as one of your five-a-day.

Try mashing carrots with potato, grating into pasta sauces and curries, or whizzing into soups. If you’re serving them on the side, why not ring the changes with our delicious suggestions below:

Caraway seeds: After cooking, toss carrots in a frying pan with butter and a sprinkle of caraway seeds for around three minutes.

Citrus: Citrus really brings out the sweet flavour of carrots. Simmer carrots until tender then drain and toss in a pan with some butter, sugar to taste and lemon or orange juice for delicious citrus glazed carrots.

Honey: Try tossing carrots in honey and oil before cooking for a delicious and healthy glaze.

Maple syrup: Stir 1tbsp of maple syrup and 1tbsp of wholegrain mustard into melted butter and pour over cooked carrots.

Sesame seeds: Their nutty flavour complements the sweetness of carrots. Toss cooked carrots into a frying pan with sugar, sesame oil and sesame seeds for 4mins before serving.

Honey and Thyme Roasted Carrots - serves 4

When you’ve got the oven on for a roast, why not pop the carrots in too? Roasted they have a wonderfully sweet, dense flavour and smooth velvety texture.

Preparation time: 5 minutes

Cooking time: 20-25 minutes

450g/1lb carrots, washed and trimmed

1 tbsp olive oil1 tbsp runny honey

2 tbsp lemon juice

salt and freshly ground black pepper

Fresh thyme leaves or pinch of dried

1. Preheat the oven to 200C/180C/400F/Gas 6. Cut the carrots into thick batons - try and make them similar sizes and then they will cook evenly. Place in a roasting tin, add the oil, honey and lemon juice and seasoning and toss well to mix.

2. Roast the carrots for 20-25mins, stirring halfway through this time, until they are golden and tender. Scatter over the herbs and serve warm.

Carrot and Ginger Soup with Lemon Herb Cream - serves 4

This soup freezes well. The carrots give it a lovely sweetness, so it will appeal to children. Good for part of the five-a-day! It is quite a filling soup, so you could serve it for lunch as a snack meal with cheese and fruit afterwards.

For the soup:

600g of carrots peeled and chopped

2 medium onions, peeled and chopped

1 clove of garlic, peeled and crushed

3 tbsp olive oil

1 tsp powdered ginger

1 tsp medium curry powder

1 1/2 litres good stock, chicken or vegetable

Sea salt and black pepper

Pared rind of one lemon

For the herb cream:

1 x 200g crème fraîche

Finely grated rind of one lemon

2 tsp chopped parsley

2 tsp chopped chives

1. Heat the olive oil in a saucepan and add the onions and carrots, cook for several minutes, stirring from time to time. Do not brown the vegetables. Then add the garlic, ginger and curry powder and cook for a further minute.

2. Add the stock and lemon strips to the pan, half cover the pan with its lid, and simmer gently for 20 minutes until the carrots are tender.

3. Cool slightly, then liquidise the soup until smooth. Taste and season with sea salt and black pepper. Reheat to serve.

To make the cream:

1. Stir all the ingredients together gently, or the crème fraîche will go runny, and then spoon a dollop into the middle of each bowl of soup, garnish with chives or parsley if you wish. Serve with wholemeal crusty bread.

Ale Braised Carrots with Shallots - Serves 4

600g carrots

250g peeled shallots

3 celery stalks

3 tbsp olive oil

30g butter

Sprig of thyme

2 cloves garlic

150ml ale

100ml tomato juice

1 tbsp soft brown sugar

250ml vegetable stock

1 tbsp chopped parsley

Sea salt and black pepper

1. Peel the carrots and cut into 2cm rounds. Peel and halve the shallots. Cut the celery into 2cm lengths. Heat the olive oil in a large frying pan and add the butter.

2. Put the celery and shallots on a low heat and season with the sea salt and black pepper. Add the sprig of thyme.

Fry gently until lightly golden brown (approximately 5mins).

3. Add the carrots and garlic and let them fry for 2-3mins turning all the time. Add the ale, tomato juice sugar, stock and let it reduce as it cooks.

• Print
• Email
• Share