There's something about the carrot. Eat it raw, and it gives you refreshing energy. When cooked, the carrot presents you with a unique taste. Carrots are healthy too. Full of Vitamin A. And of course they are easily available. You would be surprised to know the number of dishes and desserts that you could make with this ruby red root vegetable. Here are some carrot recipes that UpperCrust has sourced to warm up your soul as you hibernate in the cold winter, when carrots are in season.

Ingredients:
Carrot and almond jacket potatoes
4 large baking potatoes
2 tbsps extra virgin olive oil
4 large carrots, julienned
75 gm almonds, chopped
1 tsp orange zest, 1 tsp maple syrup
sea salt and pepper to taste

Procedure:
Wash and dry the potatoes and rub in a little olive oil. Pierce them a few times with a fork and bake in a pre-heated oven at degrees 400oF, 200oC (Gas Mark 6) for approximately 75 minutes or until flesh is soft. Put the rest of the olive oil in a frying pan, add the julienned carrots and saute gently for a few minutes. Add the orange zest, maple syrup, salt and pepper to taste. Turn the heat down as low as possible and simmer until the carrots soften. When the potatoes are cooked remove them from the oven and cut a deep cross on the top of each one. Gently open out the potatoes by pressing on the four slits of the cross, sprinkle a little sea salt onto the flesh and add some of the carrot and almond mixture. Serve with herb salad and tarragon dressing.

Herb Salad:

Ingredients:
1 small head of red lettuce, shredded
6-8 sorrel leaves, chopped
Handful of beetroot leaves, chopped
Bunch of coriander leaves, chopped
6-8 dandelion leaves (for chicory), chopped

Procedure:
Mix all the ingredients together in a salad bowl and serve with tarragon dressing.

Tarragon dressing

Ingredients:
3 tbsps lemon juice
1 stalk fresh tarragon
1/4 tsp salt
1 clove garlic
100 ml safflower oil
Extra virgin olive oil to taste
Pinch of pepper

Procedure: Put all the ingredients (except for the olive oil) in a blender for 30 seconds. Add the olive oil to taste.

Ingredients:
50 gm butter
1/2 cup plain flour
3 cups light sour cream
1 tsp cracked black pepper
100 gm cheddar cheese, grated
4 eggs, lightly beaten
2 tbsps ready-made pesto
750 gm carrots, peeled and grated
250 gm instant lasagne sheets
50 gm cheddar cheese, grated extra

Procedure:
Brush a 12 x 8 inch ovenproof baking dish with melted butter or oil. Heat the butter in a large pan : add the flour. Stir over low heat until mixture is lightly golden and bubbling. Add combined milk, sour cream and pepper gradually to pan, stirring until mixture is smooth between each addition. Stir constantly over medium heat for five minutes, or until the mixture boils and thickens. Boil for another minute: remove from heat. Stir in cheese, cool slightly. Gradually add beaten eggs, stirring constantly. Pour a third of the sauce into another bowl to make the topping and set aside. Add the pesto and grated carrot to the remaining sauce, stirring to combine. Preheat the oven to slow degrees 150oC (degrees 300F/ Gas Mark 2). Beginning with one-third of the carrot mixture, alternate layers of carrot mixture with sheets of lasagne in prepared dish. Use three layers of each, finishing with lasagne sheets. Spread reserved sauce evenly over the top. Spread reserved sauce evenly over the top. Sprinkle with extra cheese. Set aside for 15 minutes before cooking to allow the pasta to soften. Bake for 40 minutes or until sauce has set and is golden. Remove from the oven; cover and set aside for 15 minutes prior to serving � this will ensure that it will slice cleanly and more easily. Serve with a crisp green salad.

Ingredients:
1 kg carrots, sliced, or whole baby carrots
For the ginger and orange butter:
50 gm butter, softened
1 tsp grated root ginger
1/2 tsp grated orange rind
1/2 tsp clear honey
1 tbsp chopped fresh chervil
salt and pepper

Procedure:
Steam or boil the carrots for 10-12 minutes until tender. Meanwhile, make the ginger and orange butter. Place all the ingredients in a food processor and blend until smooth and evenly combined. Transfer the cooked carrots to a warmed serving dish, add the butter and toss well together until the carrots are thoroughly coated with the butter, then serve at once.