Carrots cooked in their own juice, with labneh and pickled chilli

Carrots cooked in their own juice, with labneh and pickled chilli

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
4
Photographer
Jacqui Melville

This dish is all about the taste of the carrots. Try before you buy! Take a good bite out of one at the shop, or buy from a producer who grows the tasty stuff. These carrots are wonderful with baked or steamed fish.

Ingredients

Quantity Ingredient
6 large carrots, (about 800 g all up)
3 oranges, peeled
2 cm knob fresh ginger, peeled and chopped
100ml sweet wine, or verjuice, (see glossary)
50ml chardonnay vinegar, (see glossary)
1 tablespoon unsalted butter, diced
100g labneh
or 100g Smoked yoghurt
3 hot pickled green chillies, finely chopped, use more or less to suit your taste
1/2 teaspoon coriander seeds, toasted and gently crushed

Method

  1. Look at the carrots, be at one with the carrots… then cut the tops off them and peel them.
  2. Cut three carrots into small finger-width rounds, putting the tail bits with the other three carrots. Now, using a juicer, juice the remaining carrots, and the oranges and ginger.
  3. Place the sliced carrots into a pan that they will all fit in. Mix the wine and vinegar with the carrot juice mixture, season with salt flakes, then pour over the carrots. Bring to the boil, then reduce the heat. Now simmer gently, scooping off any impurities with a spoon, and every now and then spooning the juices over the carrots as the liquid starts to reduce. It should take a good 20–30 minutes until the carrots are cooked and tender.
  4. Carefully spoon out the carrots and arrange on a plate, ready to serve.
  5. Reduce the remaining liquid for a few more minutes if necessary, to give you a glaze the consistency of cream. Transfer to a small clean saucepan and warm over a low heat, then whisk in the butter to thicken. Taste, season with salt flakes and freshly ground black pepper, and add a little more vinegar if you like it a bit sharper. This is your carrot dressing.
  6. Spoon the warm dressing over the carrots and plate. Spoon some labneh onto the carrots. Scatter with the chilli, sprinkle with the toasted coriander seeds and serve.
Tags:
salad
salads
vegetables
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