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Carrot Four Ways

Serves 2
  • Steps
  • Ingredients


  • Preheat the oven to 80°C fan forced.
  • For the Spiced Carrot Puree, toast the star anise in a medium saucepan over medium heat for 1 minute.
  • Add butter, olive oil, shallots, garlic and coriander root to the saucepan and cook over medium heat for 1 minute.
  • Add carrot and sauté for a further minute. Cover carrots with stock and orange juice.
  • Reduce the saucepan to low heat and simmer for 20 minutes or until carrot is tender. Add extra stock to the carrots if required to keep them submerged.
  • Meanwhile, for the Dutch Carrots, prepare by washing and peeling carrots and removing any dirt from around the green tops.
  • Combine butter, stock and vinegar in a medium frying pan over medium heat.
  • Place carrot and shallots, cut side down in the pan and add the thyme. Cook for 7 minutes, turning carrots occasionally, until all liquid has evaporated, carrots are tender and shallots start to caramelize.
  • For the Pickled Carrot, peel the carrot.
  • For the Fried Peels, place the peels onto an oven tray and bake for 5-10 minutes to dry out.
  • Meanwhile, for the Pickled Carrot, use a mandolin to slice thin rounds of carrot and place into a small glass bowl. Combine vinegar, sugar, salt and coriander seeds in a small saucepan and bring to the boil. Immediately pour pickling liquid over sliced carrots and set aside for 5-15 minutes, depending on how pickled you’d like the carrots. Drain carrots from the pickling liquid.
  • For the Spiced Carrot Puree, place a sieve over a medium bowl. Drain carrot and onion, reserving the cooking liquid. Place cooked carrot and onion into a small food processor and process to a silky smooth texture, using as much cooking liquid as required to loosen. Pass through a fine sieve. Season with vinegar and salt, adding more orange juice to thin if necessary.
  • For the Fried Peels, heat canola oil in a medium saucepan or deep fryer to 170°C. Add dried carrot peels and fry for 2-3 minutes or until golden and crispy. Meanwhile, combine salt, cumin and thyme in a medium bowl and rub with your fingertips. Drain carrot peels on paper towel. Add carrot peels to spiced salt, and toss through to coat.
  • Combine roughly chopped carrot tops, parsley and coriander in a medium bowl. Add olive oil and lemon juice. Season with salt and pepper and gently toss.
  • To serve, smear a portion of spiced carrot puree across the serving plates. Add dutch carrots, shallot, pickled carrots and fried peels. Garnish the dish with carrot top greens.

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