Recipes / carrot

• Jul 11, 2013

  Simple Carrot and Parsnip soup

  Ingredients

  1 Onion, chopped
  3 Celery Sticks, chopped
  1 Garlic Clove, peeled & finely chopped
  1 Tablespoon Grated Fresh Ginger (optional)
  500g Parsnips, chopped
  250g Carrots, chopped
  1 Vegetable stock cube, made up to 1 Litre
  4 Teaspoons Cream
  1 Tablespoon Rapeseed Oil

   

   

  Method

  Heat the oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.

  Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.

  Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup. To serve, reheat and drizzle each bowl with a tablespoon of cream.

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  • Carrot, Celery, Garlic, Ginger, Onion, Parsnip, Rapeseed Oil
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• Jul 11, 2013

  Spaghetti Bolognese

  Ingredients

  1 tablespoon of Rapeseed Oil 1 Small Carrot, Chopped
  1 Leek, Chopped
  400g Tinned Tomatoes
  ½ Bunch Basil, plus extra leaves to serve
  1 approx 500g of Mince
  400g Spaghetti

   

   

  Method

  Heat the oil in a frying pan and add the carrot and leek, cook until softened for around 5 minutes.

  Cook the mince in a separate frying pan and then add to the rest of the ingredients along with the tinned tomatoes.

  Season and leave to simmer for 5 minutes.

  Cook spaghetti according to pack instructions.

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  • Basil, carrot, leek, Rapeseed Oil, tomatoes
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• Dec 10, 2012

  Carrots boiled with orange, garlic, and herbs

   

  Ingredients:

  500g of carrots
  

  1 tbsp sugar
  1 knob of butter
  Herb bag (parsley, rosemary, thyme, bay)

  1 orange
  A few garlic cloves

  
  
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  • carrot, vegetarian
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