I was looking at the contents of my organic veg box and saw a big bunch of carrots look back at me defiantly.
I've never been one to stand it when carrots revolt so I thought I'd teach them a lesson. What better lesson than some time in the oven, followed by some simmering and a final blitzing? ;)
The end result was very good and this is a recipe that I'll try again, probably freestyling it a bit with some other spices and so on.
I even tried the leftovers on a
Let's see how to cook this one then...
Ingredients (serves 2 - 3)
400g carrots, washed and peeled, tops taken off
2 small onions, quartered
1l vegetable stock
1 tsp ground ginger
Fresh basil, cut into strips
Preheat the oven to 200c.
Place the carrots and onion quarters on a tin foil lined baking sheet. Drizzle with honey and dot with the butter.
Bake in the oven for 30 minutes.
Remove from the oven, cut the carrots into smaller pieces and add them to the vegetable stock together with the ginger.
Bring to a boil then reduce to a simmer. Let it simmer until the carrots have softened, about 10 - 20 minutes.
Remove from the heat and blitz it to a nice velvety consistency using a mixer or a blender stick.
Serve in a bowl topped with the basil and some nice bread on the side.