Carrots used with imagination

Press, 5 June 1978, Page 8

Carrots used with imagination

Carrots are available in home gardens or in shops throughout most of the year and it seems to me we should make as much use of them as possible, -•or today I have made a few suggestions for cooking them with imagination as a vegetable, a sweet and in preserves. CARROTS WITH MUSHROOMS A combination of carrots and mushrooms is very. tasty. Even the colour blend is attractive. The receipe serves four or five persons. You will need: 6 - 8 young carrots i tablespoons butter 1 tablespoon vegetable or olive oil 1 small onion 1 small clove garlic 6-8 large mushrooms Salt and pepper Pinch each of crushed rosemary and cardamom (optional) 3 - 4 tablespoons cream Method: Scrape carrots and slice into rings. Combine butter, oil and finely chopped onion and garlic in pan and saute for a minute or two. Add the carrots and sliced mushrooms and seasonings. Cover pan and cook over low heat for 15 minutes or until the vegetables are tender being careful not to over cook. Stir in the cream and taste for seasoning. SOUFFLE OF CARROT A Souffle of Carrot is lightly flavoured with cheese. Serves four.

You will need:— 4-5 medium sue carrots 50g grated cheese 50g butter 50g flour J teaspoon dry mustard 2 eggs Milk Salt and pepper Cayenne

Method: Melt butter and add flour and mustard and cook together over low' heat for 2-3 minutes then gradually stir in sufficient milk to make a thick, smooth sauce. Beat eggyolks and pour a little of the hot sauce on to them, blend and combine with remainder of sauce in pan. Season to taste and add grated carrots and grated cheese. Beat egg-whites until very stiff but still moist. Carefully fold into mixture. Turn into a buttered deep-sided dish and cook at 350 until well risen and set. Serve immediately as an accompaniment or as a light vegetarian dish.

PARSLEY CARROTS Parsley Carrots is a simple, improved variation of plain boiled carrots. Serves four. You will need: 6 medium size carrots 2 tablespoons butter 1 tablespoon finely chopped onion Salt Paprika Lemon juice 2 tablespoons chopped parsley Method: Scrape carrots and cut into thin rounds. Melt butter in pan add onion and saute for about a minute then add seasoning of salt, paprika and about J teaspoon lemon juice. Add carrots and cook for 5 minues or until just soft. Add parsley and serve.

GLAZED CARROTS Glazed carrots are particularly good when served with a grill. Serves four.

You will need:— 8-10 small carrots 4 tablespoons butter 4 tablespoons chicken stock 1 tablespoon sugar Salt

Method: Scrape carrots then slice. Place in saucepan with cold water and bring to the boil; drain. Melt butter in pan add the blanched carrots, chicken stock, sugar and salt to taste. Simmer until carrots have absorbed the liquid without burning. CARROT PICKLE A nice sweet pickle can be made with carrots. Those cooks who like to have a variety of preserves on their cupboard shelves should try this one. You will need: — About 20 uniformly small carrots 1 cup sugar 2 cups malt vinegar 1 teaspoon whole cloves 1 teaspoon cinnamon 1| teaspoons salt A little cayenne 2 bay leaves Black pepper Nut teg Method: Scrub carrots and cook until tender in boiling salted water. Carefully skin. Combine sugar, vinegar, cloves, cinnamon, salt, cayenne, bay leaves and a generous pinch of pepper and nutmeg; cook for 5 minutes before adding carrots. Continue to cook gently until carrots are transparent. Pack into hot sterilised jars, add the boiling syrup; cover and seal. CARROT LEMON MARMALADE Carrot and Lemon Marmalade is also a very nice preserve and its sets easily. You will need: 4 medium size carrots 4 lemons

41b sugar 3 pints water Mthod: Wash lemons and slice thinly. Scrub carrots and grate. Soak

both carrot and lemon in the water overnight. Next morning boil for one hour ' .en stir in warmed sugar and.continue to boil until it sets when tested, taking care not to overcook. CARROT FLAN Continuing with the sweet theme, an unusual tart or flan can be made using carrots combined with breadcrumbs,- milk and eggs. Makes a 7-Bin tart. Yc<i will need:— Shortcrust pastry -175 g 1 cup raw grated carrot 2 cups milk, hot 2 tablespoons raisins 1 cup soft breadcrumbs 4 tablespoons sugar 2 eggs Rind and juice of 1 lemon j teaspoon mixed spice (optional) Method: Combine carrot and breadcrumbs and pour on the hot milk; leave to cool. Dissolve sugar with lemon juice, add grated rind and stir into carrot and breadcrumb mixture. Add beaten eggs, raisins and spice. Line pie plate with thinly rolled pastry; prick base with fork and flute edge. Pour in the prepared mixture and put into 400 oven for 10 minutes. Reduce heat to 350 and continue baking until pastry is crisp and filling set and lightly

FOOD AND RECIPES

By

Celia Timms

GLAZED CARROTS