BRAISED CARROTS

  • 500 g (1 lb) carrots  
  • ¾ cup water
  • 1 tablespoon butter
  • ½ tablespoon grated fresh ginger  
  • ½ tablespoon brown sugar (maple syrup can be substituted
  • for the sugar)
  • Salt  
  • Cut the carrots into 5 cm (2 in) lengths.
  • Place the carrots and water in a large saucepan and bring
  • to the boil.
  • Stir until all the water has evaporated.
  • Add the butter and continue to stir the carrots until
  • they are slightly softened, (about 5 minutes).
  • Add the ginger and sugar. Continue to stir until the
  • carrots become well coated with the sweet ginger mixture.
  • Cook until the carrots still have a little crunch, (about 2-4 minutes).
  • Finish off with some salt and serve.

MARINATED FLANK STEAK WITH A CARROT TOP CHIMICHURRI SAUCE

(serves 6-8)

Steak Marinade:

  • 1.5 kg flank steaks
  • 1/3 cup red-wine vinegar
  • 3/4 cup olive oil
  • 2 tablespoons  fresh rosemary, minced
  • 3 garlic cloves, minced
  • ¼ teaspoon chili flakes
  • 1 teaspoons sea salt
  • 1 teaspoon black pepper

Chimichurri Sauce:

  • ¼ cup  fresh oregano, chopped
  • ½ cup  fresh parsley, chopped
  • ½ cup  carrot tops, chopped
  • 3  garlic cloves, grated with a microplane
  • ¼ cup onion, finely minced (1/2 small onion)
  • ½ chilli pepper, seeded, ribs removed and chopped
  • ½ cup  olive oil
  • 2 tbsp  red wine vinegar
  • 1 tbsp fresh lemon juice and the rind of ½ the lemon
  • In a mixing bowl, combine all the ingredients for the steak marinade then pour into a large ziplock bag.
  • Add the steak and allow to marinade up to 24 hours in the refrigerator. Remember to turn bag over a couple of times to ensure all pieces of the meat are covered by the marinade.
  • 30 minutes before grilling the meat, remove from the refrigerator and being to room temperature.
  • In a small bowl, mix all the chimichurri sauce ingredients together and allow to sit for at least 1 hour. This sauce can be made a day ahead.
  • Grill steak over hot coals. Once cooked to desired temperature, transfer to a cutting board and allow to sit at least 5 minutes before slicing thin slices diagonally across the grain of the meat.
  • Serve immediately topped with a little chimichurri sauce.

THAI-FLAVOURED SPICY CARROT SOUP

Serves 6

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2.5 cm (1 in) piece of fresh ginger, sliced  
  • 1 tablespoon Thai red curry paste  
  • 2 cups braised carrots (master recipe, see p. xxx)
  • 4 cups chicken or vegetable stock
  • 1 cup coconut milk
  • ¼ cup chopped fresh coriander
  • ¼ cup chopped carrot tops
  • Heat the oil in a large saucepan and sauté the onion and ginger until the onion is
  • translucent.
  • Add the red curry paste and cook for 1 minute. Add the carrots and broth and
  • cook for 10 minutes.
  • Remove from the heat and put through a blender.
  • In a small bowl, mix together cilantro and carrot tops.
  • Return the soup to the saucepan and stir in the coconut milk and half the coriander and carrot top mixture.
  • Serve in bowls and garnish with the remaining carrot top and cilantro mixture

CARROT HUMMUS

  • Makes about 1¾ cups
  • 1 cup braised carrots (master recipe)
  • 400 g (14 oz) can chickpeas, rinsed and drained
  • 2 tablespoons tahini
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli powder
  • ¼ teaspoon sea salt, or more to taste
  • Place all the ingredients in a food processor and whizz for several minutes until
  • thick and smooth. You might have to stop once or twice to scrape down the sides
  • of the bowl with a rubber spatula.  
  • Refrigerate in an airtight container for up to 3 days

CARROT AND CUMIN FRITTERS

Makes 6 medium fritters or 20 cocktail fritters

  • 1 cup braised carrots (master recipe)
  • ¼ cup  red onion, very finely diced
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin  
  • 1/2 teaspoon ground coriander  
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped carrot tops
  • Sea salt and white pepper
  • 2 eggs, beaten
  • ¼ cup buttermilk
  • ½ cup flour
  • 1 teaspoon baking powder
  • oil, for frying
  • Combine the carrots, onion, garlic, ground cumin, ground coriander, fresh cilantro, carrot tops and salt in a bowl and mix to combine.  
  • In a separate bowl, mix the eggs and buttermilk together.
  • Stir into the carrot mixture.
  • Gently mix in the flour and baking powder until just combined.
  • Heat oil in a large frying pan over a medium to high heat and add spoonfuls of
  • the mixture. Use a spatula to flatten the mixture into discs. Cook until golden on
  • both sides.
  • Drain on paper towel and keep warm in the oven while you fry the rest of the fritters.
  • Serve with Greek yoghurt and soft goat cheese blend