Monday, November 28, 2011
Baby carrots and heirloom beetroot
If you are a reader of my other blog, you would know that we are trying (learning, failing) to grow our own vegetables. We have a lot to learn, but we did manage to produce a few meals from our recent carrot and beetroot harvests.
While some of you may have thought our baby carrots inedible, they were not.
Here is the yummy Jamie Oliver recipe that I made with them.
Roasted Baby Carrots
• 500 grams baby carrots (scrubbed and trimmed)
• 1/2 teaspoon cumin seeds (crushed)
• 1 handful of thyme leaves
• 2 tablespoons butter
• 3/4 cup white wine
• salt and pepper
Preheat the oven to 220 degrees. Tear off 1 1/2 metres of aluminium foil and fold it in half to give double thickness. Place everything, except for the wine, into the middle of the foil. Bring up the sides of the foil and pour over the wine. Season to taste. Fold or scrunch the foil together to seal, place the parcel onto a tray and cook for 45 minutes or until the carrots are tender.
This recipe is basically Jamie's recipe from this book.
And with the last of our beetroot we made pink dip.
I call this dip, beetroot tzatziki, perhaps the beetroot should be grated and many people would argue that the beetroot should be roasted. Grate the beetroot or roast it if you prefer. This recipe is in our lives is because of my children. They were chatting away one day about the different types of dips you can eat.
When they mentioned 'pink dip' I quickly whipped some up for afternoon tea.
I puree the ingredients as there is a better chance of the children eating it. It's a texture thing and a little bit of a gimmick. However my daughter still won't eat it, even if it is pink!
makes 1 1/2 cups
• 400 grams beetroot (cooked and skinned)
• 1 clove garlic (crushed)
• 1 cup yoghurt
• 1 tablespoon lemon juice
• salt and pepper
Put all of the ingredients into a blender and puree. Serve with pita bread or pita bread chips.