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Trio of Carrots

Trio of carrots


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 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.