In Praise of

… Carrots

This month we showcase carrots. Mature carrots are better as the sweetness in carrots is controlled primarily by the amount of sucrose they contain, which increases as they age. In addition, during the first five months of storage in a cool place, carrots will actually increase their vitamin A content. Easily available in the winter, they can be used in both sweet and savoury dishes. Here are three recipes to celebrate carrots in all their glory. Enjoy.

Carrot Pakoras

Prep time 10 min, cooking time 15 min, serves 4

Ingredients

3 large carrots, grated 1 onion finely sliced 25g fresh coriander chopped ½ tsp each of coriander, turmeric and cumin seeds Pinch of hot chilli 1 egg, beaten 100g of gram flour or cornflour Good pinch of salt Chutney relish 100g natural yogurt 1 tbsp lime pickle and/or 1 tbsp mango pickle chopped Handful of chopped mint

Method

Tip the carrots and onion into a colander set over a sink, and toss with 1 tsp sea salt. Leave to wilt for 10 minutes. Meanwhile, for the dip, combine the yogurt, pickle and mint. Chill until ready to use. When the vegetables have wilted, wrap in a clean tea towel and squeeze out any excess water. Tip into a bowl along with the coriander, spices and egg and mix well. Add the cornflour and stir until all the vegetables are evenly coated in thick batter – it’s important that all the flour is mixed in properly. Fill a deep, wide pan no more than two-thirds full of oil and heat to 180°C, or until a cube of bread dropped in browns in 20 seconds.

Working in batches, carefully lower in two spoonfuls of the pakora mix at a time, well spaced apart, and fry for 2 minutess on one side, then 12 minutes more on the other side until golden and crisp. Transfer to kitchen paper using a slotted spoon to drain. Serve hot with the dip.

Carrot, Cream Cheese and Cinnamon Muffins

Makes 12. Pre-heat oven to 200°C/gas mark 6. Prep time 30 mins, cook time 20-30 mins

Ingredients

75g shredded bran cereal or granola 225ml milk 1 medium orange, zest only 120g cream cheese 1 tbsp caster sugar 3 large carrots, peeled 125g light-brown muscovado sugar 200g self-raising flour 1 tsp baking powder 1½ tsp ground cinnamon 1tsp ground ginger 2 free-range eggs 4 tbsp sunflower oil

Method

Put the cereal and milk in a large mixing bowl and stir just to mix. Leave to soak for 15 minutes. Meanwhile, preheat the oven to 220°C/425°F/Gas 7. Line a 12-hole muffin tray with paper muffin cases. Add half the zest to the cereal and milk and put to one side. In a small bowl, add the cream cheese and caster sugar to the remaining zest and mix well – this will be your filling. Using the coarse-hole side of a grater, grate the carrots onto a board. Weigh out 150g grated carrots and add to the large bowl. By now the cereal will be very mushy. Add the brown sugar and mix well with a wooden spoon. Sift in the flour, baking powder, cinnamon and ginger but don’t mix them in just yet. Break the eggs into another bowl and add the oil. Beat with a fork just until the egg yolks are broken up and mixed with the whites. Tip into the large bowl and mix everything together with the wooden spoon.

Using a medium-sized spoon, drop a dollop of the carrot mixture into each paper muffin case in the tray. Drop a small spoonful of the cream cheese filling into the middle. Cover the filling with the rest of the carrot mixture, dividing it evenly among the cases. Place in the preheated oven and bake for about 20 minutes until golden-brown. Check the muffins are cooked by gently pressing the centre of a muffin with your finger – if it springs back then it’s ready. Remove the tray from the oven and leave for five minutes, then carefully transfer the muffins to a wire rack to cool.

Spiced Carrot, Sweet Potato and Coriander Soup

Serves 4, prep time 15 min, cook time 30 min

Ingredients

1 tbsp vegetable oil 1 onion, chopped 250g carrots, peeled and chopped 250g of sweet potato peeled and chopped 1.2l vegetable or chicken stock ½ tsp ground coriander ½ tsp ground cumin ½ tsp tumeric Pinch of salt and pepper 30 g handful coriander

Garnish

1 tsp cumin seeds 25g butter

Method

Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 minutes until softened. Stir in the spices and then cook for 1 minute. Add the peeled and chopped carrots and sweet potato and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the vegetables are tender. Season with salt and pepper. Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add more salt if necessary. Fry the cumin seeds in butter until popping serve the soup with cumin butter on top.