Oven-roasted Carrots with Garlic and Coriander
This is a recipe for the large, chunky carrots of winter, which lack the sweet, delicate flavour of new carrots in summer. In the oven they turn slightly blackened and caramelised at the edges, which, together with the coriander seeds, gives an added flavour dimension. The carrots can be prepared well in advance and kept in a polythene bag in the fridge.
|1 lb (450 g) winter carrots, wiped if dusty|
|2 cloves garlic, peeled and crushed|
|1 dessertspoon coriander seeds|
|½ level teaspoon black peppercorns|
|½ level teaspoon Maldon sea salt|
|1 dessertspoon olive oil|
|Pre-heat the oven to gas mark 8, 450°F (230°C).|
|Need help with conversions?|
|You will also need a baking tray measuring 10 x 14 inches (25.5 x 35 cm).|
This recipe is taken from How to Cook Book Two
Begin by cutting the carrots into 1½ inch (4 cm) chunks, but no smaller.
Next, dry roast the coriander seeds and peppercorns in a small frying pan or saucepan over a medium heat, stirring and tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan.
Now empty them into a pestle and mortar and crush them coarsely, then put the carrot chunks and crushed spices in a bowl.
Next, put the garlic cloves and salt in the mortar, crush to a purée, then whisk in the oil. Now toss this mixture around with the carrots and spices, then spread it out on the baking tray.
Pop it into the oven on a high shelf and roast until the carrots are tender when tested with a skewer – 30-40 minutes.
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I love serving this, one of my most favourite soups. First, it has an extremely rich, beautiful colour, almost saffron I would say. And second, people can never quite guess what it is.
This lovely carrot soup is best in winter or spring when carrots are full of flavour but not quite as sweet as summer crops.
Using the best of winter's root vegetables, this hearty soup is packed with nutritional goodness and will make a good lunch or supper for one.
This is a delicious, summery soup, but it can be made in the winter with two finely chopped leeks instead of the lettuce leaves. Don't be tempted to use stock, as this detracts from the fresh flavour of the carrots.
Not believing it was possible, Delia found that, in fact, a low-fat carrot cake is one of the quickest, easiest cakes to make - and it's now become a firm favourite.
Well, it has to be said. There have been many versions over the years, but this is the ultimate and it’s great for a birthday or any other celebration. At the football club we make them into little cakes.
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