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Ingredients & Methods
3 Coloured salad
1 bunch white carrots
1 bunch of purple carrots
1 bunch of orange carrots
1 watermelon radish, thinly sliced
1 black radish, thinly sliced
2 red radish, thinly sliced
2 tbsp vinaigrette (1 tsp Dijon mustard, juice of 1 mandarin, 3-4 tbsp garlic oil.)
Place the washed carrots into boiling water for 5- 10 minutes, once they are just softened toss in the vinaigrette and allow to cool slightly (they will absorb some of the dressing as they cool.)
Arrange they radish around the plate, pile the carrots on top and dress with micro herbs and a drizzle of dressing.
Garlic Roasted
1 bunch of white carrots
1 bunch of golf ball carrots
6-10 cloves of garlic
4 tbsp olive oil
Salt and pepper
Toss the carrots, oil, garlic and salt and pepper in a roasting tray then bake at 200oC for 15 minutes.
Honey glazed carrots.
1 Bunch of white carrots
1 bunch of golf ball carrots
1 bunch of purple carrots
100g butter
100g honey
Splash of water (50 ml)
Place all ingredients into a large fry pan with a tight fitting lid and cook on medium flame for 10-15 minutes or until the sauce is caramelized and the carrots are lightly softened.
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