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Because in food I trust. In all forms and shapes. 

3 ways. Carrots

3 ways. Carrots

Carrots can be something more special than our traditional way of preparing them (juiced or in soups, sautéed, or in fresh salad).

With their sweetness, carrots can be used for many things and with a variety of dishes. Cook with mustard, honey, or herbs – all three variations work as a side, a main with salad on the side, or in a salad along with meat, cheese, or legumes.

Ingredients

mustard carrots:
300 g carrots, washed and peeled in long thing slices
15 g grainy mustard
1/4 orange zest, finely grated
20 g cured meat, sliced or torn into pieces
sea salt to taste
freshly ground black pepper to taste
30 ml canola or olive oil for baking

herbed carrots:
300 g carrots, washed and peeled in long thing slices
1 sprig rosemary
5 springs thyme
sea salt to taste
freshly ground black pepper to taste
30 ml canola or olive oil for baking

caraway‒honey carrots:
300 g carrots, washed and peeled in long thing slices
15 g honey
1/2 tsp caraway
sea salt to taste
freshly ground black pepper to taste
40 ml canola or olive oil for baking

Prepare

Heat the oven to 200°. Place parchment paper on a baking sheet*.

For each variation, begin the same way: mix the carrots with the other ingredients in a bowl, then arrange them in a single layer on the baking sheet, and bake for 20‒30 minutes. Cooking time depends on the size of the carrot pieces and how cooked you like your carrots. I like when they have just a bit of crunch in the centre. When the carrots are done, take them out of the oven and serve immediately.

Recipe: Signe Meirane, book "Time to cook"
Photo: Armands Meirans

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