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Ingredients:
500 gm carrots
30 gm butter
1/2 cup orange juice
4-5 cups vegetable stock
1 small onion, roughly chopped
3-4 tsps chopped fresh thyme, or 1 tsp dried
salt and pepper
sour cream and nutmeg, for serving
Procedure:
Peel and slice the carrots. Place carrots and butter in a large heavy-based pan and cook over medium heat for ten minutes, stirring occasionally. Add the orange juice, stock and onion. Bring on the boil, add thyme, salt and pepper. Reduce heat; cover and cook for 20 minutes, or till the carrots are tender. Allow to cool. Process the mixture in batches, in a food processor or blender, until smooth. Return mixture to the pan and reheat. Serve in individual bowls. Top each with a dollop of sour cream sprinkled with nutmeg. Garnish with a small sprig of thyme, if desired.
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Ingredients:
1 medium sweet potato
2 carrots, cut into thick diagonal slices
3 medium tomatoes
8-10 iceberg lettuce leaves
75 gm cup canned chick-peas, drained
For the dressing:
1 tbsp clear honey
6 tbsps natural
low fat yogurt
1 and 1/2 tsps salt
1 tsp coarsely ground black pepper
For the garnish:
1 tbsp walnuts
1 tbsp sultanas
1 small onion, cut into rings
Procedure:
Peel the sweet potato and roughly dice. Boil until soft but not mushy, remove from the heat, cover the pan with a lid and set aside. Boil the carrots for just a few minutes, making sure that they remain crunchy. Add the carrots to the sweet potatoes. Drain the water from the sweet potatoes and carrots and place together in a bowl. Slice the tops off the tomatoes, then scoop out and discard the seeds. Roughly chop the flesh. Line a glass bowl with the lettuce leaves. Mix together the sweet potatoes, carrots, chick-peas and tomatoes and place in the bowl. Blend together all the dressing ingredients and beat using a fork. Garnish the salad with the walnuts, sultanas and onion rings. Pour the dressing over the salad or serve it in a separate bowl, if wished.
Marinated fish with carrots
Mirepoix carrots are one of the basic ingredients used to flavour stock and to make a mirepoix - an aromatic base for many dishes. Other ingredients are onion, celery and herbs.
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Ingredients:
1 kg mullet, cod or other similar fish fillets
3 tbsps plain flour
60 gm butter or margarine
500 gm carrots, peeled and julienned
3 large onions, peeled and sliced
1 tbsps plain flour, extra
1 kg tomatoes, peeled and finely chopped
Procedure:
Cut fish into pieces about 5 cm square. Dust each piece in flour. Heat 30 gm butter in a frypan. Add the fish pieces, skin side down. Cook for 3 minutes, then turn and cook for another 2 minutes. Meanwhile bring carrots to the boil in a small amount of water. Simmer for 15 minutes. Remove carrots. Reserve cooking liquid. Saute onions in remaining butter until cooked but not brown. Sprinkle extra flour over onions. Blend in tomatoes with juice, stirring constantly. Mix in 1 cup of reserved carrot cooking liquid. Place carrots in the bottom of a covered frying pan. Place fish pieces on top. Pour over tomato and onion mixture. Simmer, covered for ten minutes. Serve hot or cold.
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Carrot cake
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Ingredients:
250 gm plain flour
2 tsps baking powder
2 tsps ground cinnamon
250 ml vegetable oil
250 gm castar sugar
3 eggs
300 gm carrot, grated
icing sugar, for dusting
Procedure:
Preheat the oven to moderate degrees 180C (degrees 350F/Gas Mark 4). Line a rectangular cake tin approximately 11 x 9 inches. Allow the paper to sit 2 cm about the tin. Sift together the flour, baking powder, cinnamon and 1/2 teaspoon salt, into a bowl. In a large bowl, use electric beaters to beat together the oil, sugar and eggs thoroughly.
Use a wooden spoon to gradually incorporate the sifted ingredients and mix until smooth. Fold in the grated carrot. Pour into the cake tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool for five minutes before removing from the tin. Serve as is, or dusted with icing sugar.
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