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Carrot recipes

Roasted carrot and cashew nut salad

Servings: 2 people

Ingredients

  • 400 g carrots peeled, cut into batons
  • 2 tsp coconut oil melted
  • 1 tsp garam masala
  • 35 g cashew nuts chopped
  • 1/2 bunch parsley chopped
  • 1/2 bunch coriander leaves chopped
  • lemon juice

Instructions

  • Preheat oven to 200˚C
  • In a roasting tin, toss the carrots with the coconut oil, garam masala, and a pinch of salt
  • Roast the carrots till tender and lightly browned, about 30 mins. Stir halfway through cooking
  • Put the roasted carrots in a bowl with the toasted cashews and chopped parsley and coriander
  • Squeeze a bit of lemon juice over the salad. Toss until everything is well combined and serve

Spiced carrot and lentil soup

Ingredients

  • 1 tsp cumin seeds
  • 1 pinch chilli flakes
  • 1 tbsp olive oil
  • 300 g carrots washed, coarsely grated
  • 70 g red lentils
  • 600 ml vegetable stock hot
  • plain yoghurt and bread to serve

Instructions

  • Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas
  • Scoop out about half of the seeds with a spoon and set aside
  • Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil
  • Simmer for 15 mins until the lentils have swollen and softened
  • Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer)
  • Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices
  • Serve with bread of your choice

Roasted root veg and red onion with tahini and za’atar

Adapted from an Ottolenghi/Tamimi recipe from their book Jerusalem

Ingredients

  • 600 g parsnips or any root veg eg carrots, swede or potato
  • 1 red onion
  • olive oil
  • 1 tbsp tahini paste
  • 1 tbsp lemon juice
  • 1/2 clove garlic
  • 15 g pine nuts
  • 1 tsp za'atar or thyme
  • 1/2 tbsp parsley chopped

Instructions

  • Preheat oven to 180°C/gas mark 4
  • Peel the parsnips (or mixed root veg) and cut into bite sized chunks
  • Peel the red onion and cut into wedges
  • Put the root veg and onion into a mixing bowl, add 2 tbsp olive oil, ½ tsp salt and some black pepper and toss well
  • Spread on a baking sheet and roast in the oven for 30-40 minutes or until the veg are cooked through and have taken on some colour
  • The onions may cook faster and need to be removed earlier
  • Remove from the oven and leave to cool
  • Meanwhile, get a small bowl and whisk together the tahini, lemon juice, 1 tbsp water, garlic and a pinch of salt, until the sauce is the consistency of honey
  • Toast the pine nuts in a frying pan with a little oil and a pinch of salt until they are golden brown then quickly remove from the pan to stop them burning
  • To serve, spread the roasted veg on a plate, drizzle over the tahini sauce, sprinkle on the pine nuts, followed by the za’atar and parsley

Lentil shepherd's pie with champ

Omit Worcestershire sauce to make it vegetarian.
Servings: 2 people

Ingredients

  • 300 g potatoes peeled, chopped
  • 1 small handful frozen peas
  • 1 knob butter
  • 1 onion roughly chopped
  • 25 ml milk
  • 75 g cheddar cheese broken into chunks
  • 1 pinch smoked paprika
  • 1 tbsp olive oil
  • 1 clove garlic chopped
  • 200 g carrots (or swede or parsnip); peeled and chopped
  • 400 g tin of tomatoes
  • 1 splash Worcester sauce
  • few drops Tabasco sauce
  • 1 bay leaf
  • 85 ml red wine
  • 100 ml stock
  • 1 sprig rosemary
  • 1 splash balsamic vinegar
  • 1 small handful parsley chopped
  • 400 g canned puy lentils, drained (or pre-cook 200g dried lentils)

Instructions

  • Preheat the oven to 200°C / gas 6
  • For the champ topping, heat a pan of salted water, add the potatoes and bring gently to the boil, then simmer until the potatoes are nearly cooked through, about 15-20 minutes
  • When the potatoes for the champ topping are almost done, add the frozen peas and cook for a few more minutes until the peas are tender. Drain and set aside
  • Meanwhile, for the lentil mixture, heat the olive oil in a large frying pan over a medium heat and gently fry ½ of the chopped onion, plus the garlic and swede for 10-15 minutes, until softened
  • Add the tomatoes, Worcestershire sauce, Tabasco sauce, bay leaf, red wine, stock, rosemary, balsamic vinegar and parsley. Season with salt and pepper
  • Bring to the boil then reduce the heat and simmer for 10 minutes until the vegetables are tender and the sauce has reduced
  • Stir the lentils into the sauce
  • Melt the butter in asmall saucepan over a low heat, then gently fry ½ the chopped onions until softened. Add the milk and heat through
  • Mash the potatoes and peas roughly. Add the warm milk mixture to the potatoes and continue to mash until combined but still chunky
  • Spoon the lentil mixture into a medium pie dish and top with the champ
  • Scatter over the cheese and smoked paprika
  • Place the dish onto a baking sheet and bake the pie for 25-30 minutes, or until the potato is golden-brown

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