Let them eat carrots

Last updated 14:16 10/08/2012
Spicy carrot and walnut muffins
Spicy carrot and walnut muffins.

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Swede and carrot mash is delicious with grilled steak. Cut peeled swedes and carrots to a similar size and cook in lightly salted boiling water until tender. Drain, add butter, cracked black pepper and grated nutmeg and mash well.

Make carrot and coriander soup by sauteing chopped carrots with a chopped onion in a splash of olive oil for a few minutes.

Add a bay leaf and ground cumin, coriander, paprika and cayenne pepper to taste and cook for two minutes, then add plenty of vegetable stock and simmer uncovered for 15-20 minutes.

Blend in a food processor or blender then reheat and serve with a swirl of Greek-style yoghurt and chopped coriander leaves on top.

For carrot and pumpkin risotto, saute a chopped onion in olive oil for a couple of minutes then add chopped carrots and pumpkin and cook for five minutes. Add arborio rice and stir to coat with the oil, then add a splash of white wine.

Add hot vegetable stock, ladle by ladle, stirring, until rice is al dente, then finish with grated parmesan and a knob of butter.


Spicy carrot and walnut muffins

300g self-raising flour
110g castor sugar
1 cup milk
1/3 cup vegetable oil
2 eggs
1/2 cup grated carrot
1 1/2 tsp ground cinnamon
50g chopped walnuts

Heat oven to 200C. Combine flour and sugar in a large bowl. Combine milk, oil and eggs in a separate bowl and whisk lightly then stir in carrot and cinnamon. Make a well in the centre of the flour mixture, pour in liquid and mix lightly. Spoon batter into six greased muffin tins (½-cup capacity) until two-thirds full. Top with walnuts and bake for 20-30 minutes or until golden and cooked. Turn onto a wire rack to cool. Serve with unsalted cultured butter.

Makes 6

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- Fairfax Media

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