Carrot recipes Archives

Cake recipes

Carrot cake

50 minutes

Beetroot recipes

Cheese croquettes with beetroot and carrot salad

20 minutes, plus 20 minutes to chill

Bay and anchovy roast baby chickens with buttery carrots

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 90 minutes

Ingredients

8 large carrots
2 x 500 g free-range baby chickens
2 T olive oil
8 anchovy fillets, crushed
2 sprigs fresh bay leaves
1 cup white wine
1 T crushed cumin
100 g butter
Sea salt and freshly ground black pepper
4 sprigs fresh thyme

Method

Preheat the oven to 170°C. Arrange the carrots in the base of a deep ovenproof dish to fit snugly.

Top with the two baby chickens, then rub the birds with olive oil and the crushed anchovy fillets and wrap with fresh bay leaves. Add the wine and scatter with the crushed cumin, then dot with butter and season to taste.

Roast for 1 hour 30 minutes, or until succulent and golden – finish off under the grill if necessary.

Cook’s note: Serve with smooth mashed potatoes to mop up all the wonderful juices.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Roasted baby carrots with fennel and sage

Asian calamari with carrot dressing

Carrot cake

Baby beetroot and carrot salad

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

Carrot cake with cream cheese-and-lemon icing

Cheese croquettes with beetroot and carrot salad

Couscous and lamb rib croquettes with roast carrots and baby marrow ribbons

Moroccan carrot salad

Freshly squeezed carrot juice with granadilla wedges

Easy tempura carrot slivers and soya sauce

Bay and anchovy roast baby chickens with buttery carrots

Bay and anchovy roast baby chickens with buttery carrots

Ingredients

Method