Cooking with carrots
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
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.
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.