Monday 18 December 2017

Carrot gold

the humble carrot can be easily transformed into colourful sweet and savoury Treats

There aren't many vegetables that can be used both in savoury and sweet dishes, but the humble carrot is one. Carrots are also very good for you, being rich in dietary fibre, antioxidants and minerals.

These three easy-to-make recipes demonstrate the carrot's versatility and show this colourful, tasty and inexpensive vegetable at its very best.

1>Curried Carrot soup with chive oil

Serves 4-6


>170ml extra virgin olive oil

>1 large onion, roughly chopped

>4 cloves garlic, sliced

>1 tbsp ginger powder

2 tbsp mild curry powder

>1 tbsp sugar

>900g carrots, peeled and cut thinly

>2 litres vegetable stock

>1 bunch chives

>Salt and pepper


> Heat 50ml of the olive oil and sauté the onion until it is just beginning to brown, add garlic, ginger, curry powder and sugar and cook for about 3 minutes.

> Add carrots and cook for a few minutes longer, add vegetable stock and simmer until carrots are tender.

> Pour the rest of the olive oil in a blender with chives, a pinch of salt and pepper and blend until well combined. Pour into a bowl and set aside.

>Transfer the soup into a blender in batches. Season to your liking.

>Ladle into bowls and drizzle with the chive oil.

2>Apple, pear and carrot salad with citrus dressing

Serves 4


>4 Granny Smith apples, peeled and thinly sliced

>4 pears, peeled and thinly sliced

>6 carrots, peeled and shredded

>75ml freshly squeezed orange juice

>Juice of 1 lime

>1 tsp white wine vinegar

>2 tbsp olive oil

>1 tbsp coriander, chopped

>1/2 tsp salt

>1/2 tsp pepper


>Put apples and pears into a large bowl. Add carrots and mix together.

> In a separate bowl, whisk orange juice, lime juice, vinegar, olive oil, coriander, salt and pepper.

> Pour on top of vegetable and fruit slaw and mix well, using your hands.

> Serve in the centre of a plate.

3>Carrot cupcakes with vanilla butter cream frosting

Serves 12


>2 eggs, lightly beaten

>200g granulated sugar

>50g brown sugar

>110ml vegetable oil

>2 tsp vanilla extract

>250g shredded carrots

>3 pineapple rings, finely chopped

>350g all-purpose flour

>1 1/4 tsp baking soda

>1/2 tsp salt

>1 1/2 tsp ground cinnamon

>1/2 tsp ground nutmeg

>200g pecan nuts, chopped

Cream cheese icing

>1 x 236g package cream cheese, softened

>100g unsalted butter, softened

>2 tsp vanilla extract

>800g powdered sugar

>2 tbsp milk


>Preheat oven to 175°C. Lightly grease 12 paper muffin cups and put on a muffin tray.

> Using an electric whisk, mix together the eggs, white sugar and brown sugar in a bowl, and mix in the oil and vanilla extract.

> Then fold the carrots and pineapple into the mixture.

> In another bowl, mix flour, baking soda, salt, cinnamon and nutmeg. > Mix flour mixture into the carrot mixture until well combined.

> Fold in half of the pecan nuts. Scoop mixture into muffin cups.

>Using your electric mixer, whisk all icing ingredients together. Set aside. >Bake cupcakes for 20-25 minutes in the oven. Let cool completely before topping with the icing and sprinkling with remaining pecans.

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