Trio of Carrots

This trio of carrots strives to celebrate a simple veggie. Get the most out of carrots by cooking them in different ways for very different flavours. Then combine the variations for a dish that has texture, sweetness, saltiness and creaminess all in one. Serve this trio of carrots as a starter or as a side dish to roasted meat.

Pickled carrots

• 175g peeled carrots – use a peeler and make long strips
• 3 tablespoons castor sugar
• 100ml apple cider vinegar
• ½ teaspoon fennel seeds
• ½ teaspoon coriander seeds
• Ground black pepper

Smash the seeds to release their flavours and combine with all the other ingredients. Leave for a few hours or overnight for the flavours to develop

Carrot mousse

• 300g orange carrots, sliced
• ½ teaspoon sugar
• 2 tablespoons butter
• 100ml cream
• Salt and pepper

Steam the carrots until soft. Place in a pan with butter and sugar and cook until well coated and aromatic. Put this mixture into a blender with the cream and blitz until nice and smooth.

Roasted carrots

• 1 pack baby heirloom coloured carrots
• Olive oil
• Salt and pepper

Place the carrots on a baking tray and sprinkle with olive oil, salt and pepper. Bake in a medium oven around 180°C for 15-20 minutes.

READ MORE: Learn how to grow your own carrots or try this recipe to make a delicious carrot cake.