Carrot

Carrot
This is a short entry, as we haven’t carried out a full-scale investigation of carrots yet. However, we have a few top tips. Always peel or scrape carrots before eating, and go organic if at all possible since carrots tend to retain pesticidal residues more than many other veg

1. Click on Mirepoix for the first use of carrot. (Mix & sautè with celery and onion to make a base for soup, bolognese and so on.)

2. Rather than boiling, try roasting carrots on a low heat in the oven — no more than 100ºC — for an hour or two. Slather and massage them in olive oil, honey and cumin beforehand. (If you do it right, you’ll need to give your hands a good wash afterwards; if you don’t, then try again). They should end up looking slightly shrivelled, but sticky, intensified-sweet and utterly delicious

3. Alternatively, boil them whole (to retain more vitamins); drain, slice, return to the still-warm saucepan and toss in butter and fresh chopped parsley. Or dried parsley if you have none fresh

4. Take a fresh organic carrot. Peel it, take a cheese-grater and grate as much as you can. (We always end up with a little stub too small to be grated. Eat it. It’s good for you.) Place in a bowl and toss with olive oil and lemon juice. Voilà: Carottes Râpèe. Pile ’em up high and serve with bread, good butter and a cheeky glass of Chardonnay. It’s a great starter, elegant yet unpretentious, full of vitamins and a certain Parisian nous ne savons quoi. Scatter on some pine nuts if you like, but it’s perfectly good without.

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