More ways with car­rots

Country Life Every Week - - Kitchen Garden Cook -

Teriyaki chicken with carrot purée, black sesame and char­grilled broc­coli (below)

Cut 2 chicken breasts into strips, put in a bowl and pour in teriyaki sauce to cover—leave to mar­i­nate in the fridge for an hour. Cook 2 large, chopped car­rots in boil­ing wa­ter un­til soft, drain and purée with a stick blender. Add a quar­ter of a tea­spoon of sesame oil and 2 tea­spoons of light soy sauce and mix well, then push the purée through a fine-meshed sieve. Thread the chicken strips onto skew­ers and fry in a grid­dle pan un­til cooked through. Add pieces of broc­coli to the pan and al­low the edges to char­grill. Serve the purée scat­tered with black sesame seeds along­side the chicken and broc­coli. Per­fect with a side of rice and quinoa.

Honey-and-thyme glazed car­rots

Boil car­rots in salted wa­ter un­til al­most ten­der, drain and fry in a knob of melted but­ter with a sprin­kling of brown sugar and an equal amount of honey. Add a few sprigs Of thyme and sea­son­ing, stir well so the car­rots are evenly coated and serve as a side dish.

Roasted car­rots with hazel­nut may­on­naise

Roast olive oil-coated car­rots in a hot oven. To make the may­on­naise, whizz up 2 egg yolks in a food pro­ces­sor with a pinch of mus­tard pow­der, then grad­u­ally add 300ml of hazel­nut oil un­til you have a may­on­naise. Add sea­son­ing and a squeeze of lemon. Serve the car­rots scat­tered with thyme and chopped hazel­nuts, with the may­on­naise on the side.

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