Fortune favoured me when I found myself at the allotment the same time as my neighbour Derek last week.
D – do you want some carrots?
Me – to eat?
D – yes, just dig some out
Me – brilliant, thank you (very excitedly)
I love making hearty autumnal soups and stews using carrots but eating freshly picked home grown carrots raw when the wind is howling and the rain is hammering the windows is like taking a mouthful of summer sunshine and breathing in blue skies. Scrubbed up beautifully didn’t they.One of my favourite ways of preserving the natural sweetness of carrots is to saute them in a little butter or oil sprinkled with cumin seeds (add a splash of water or vegetable stock if they start to catch). They’re especially nice when the carrots are small enough to cook whole and with the skins on. Delicious.
(On the rare occasion I have more carrots than I know what to do with my favourite way to use carrots in a preserves recipe is making Curried Carrot and Apple chutney. If you find yourself with carrots coming out of your ears take a look at my 5 ways with a ton of carrots post.
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