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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