Ingredients: 750g carrots, 3 cloves garlic, orange, fresh parsley, butter, sea salt, freshly ground black pepper, vegetable stock, small glass white wine.
Peel and slice the carrots as thin as possible to make sure they cook evenly. Finely chop the garlic and parsley and zest the orange. Mix the orange, garlic and parsley and chop until fine and fully mixed.
Coat an oven proof dish with butter and scatter over the orange, garlic and parsley. Add a layer of carrots and top with small knobs of butter and the orange, garlic and parsley mix. Repeat until all the carrots are gone.
Finally pour over the wine and orange juice and top up with vegetable stock until the carrots are submerged. Cover the carrots with baking parchment, tucking the sides into the dish to keep the steam in and stop the carrots from burning.
Cook until the carrots are soft and serve!
I’m not a massive fan of carrots (unless raw) but I was hoping this dish would change my mind… Unfortunately it failed to impress!
The carrots were too sweet, and although they had a hit of garlic and citrus they were quite bland.
With the natural sweetness of the carrots and the orange juice this dish tasted more like a dessert than a vegetable dish.
The only up-side is I could see this working as a soup. Blitzed in the food processor, perhaps with the addition of chilli and served with some créme fraiche and crunchy croutons. Needless to say I definitely wont be doing this dish again!