Cooking with Carrot Batons
Follow the cooking suggestions on the packet then for new serving suggestions:
1. Toss the cooked carrots into a pan with a hint of olive oil or butter. Toss until slightly golden then add 1 tsp freshly chopped mint leaves and 1 tsp freshly chopped mint leaves and 2 tbsp thick yoghurt.
2. Eat fresh from the fridge uncooked on their own or dipped in fromage frais.
3. Toss cooked carrots in 1 tsp chopped mint and juice of one freshly squeezed lemon. Serve warm.
4. For a more unusual twist with carrot batons add 1 oz cumin seeds toasted and juice of a freshly squeezed lime.
5. Carrot batons are great roasted
Toss the uncooked carrots in a little olive oil, honey and coarsely ground black pepper. Top with chopped fresh ginger, coriander and sprinkling of cumin seeds and place in a roasting tin and cook in the over at 200ºC/400ºF/gas no 6 for 25 minutes until golden. Great with roast chicken or beef.
6. Carrots & Bacon
Cook the carrots then add to a pan with 25g/1oz butter, 50g/2oz diced bacon and 1 red onion cut into fine slices. Toss for 2-3 minutes until well coated and onions are crispy and slightly blackened.
Healthy Tip
A great superfood, rich in beta-carotene. Quick and easy to cook and ideal for a soup with your favourite seasonal herb.