Cooking with carrots

01:30, Sep 19 2012
Cooking with carrots
VERSATILE: Carrots are excellent in both savoury and sweet dishes

Carrots are a good buy at this end of the growing season and still useful for stocks, soups, and in baked goods. Try these . . .

Lynne Mullins' spicy carrot and walnut muffins

300g self-raising flour

110g caster 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 (-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

Carrot and corinader soup

Saute 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 then reheat and serve with a swirl of Greek yoghurt and chopped coriander leaves on top.

Carrot and pumpkin risotto

Saute a chopped onion in olive oil then add chopped carrots and pumpkin and cook for five minutes.

Add arborio rice and stir, then add a splash of white wine.

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

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