Recipe Caramelised Baby Carrots with Puy Lentils
In case you thought glazed carrots were for fancy restaurants only, this recipe insists that anyone can make them happen. Leave it to the savoury, flavour-packed lentils to make this dish a wholesome dinner rather than dessert!
You will need
Serves 2
- 1 bunch baby carrots, 3 cm stalk reserved
- Vegetable oil
- 1 cup vegetable stock
- 1 heaped tablespoon brown sugar
- 2 tablespoons oat butter
- Pinch of salt & pepper
Lentils
- 1 cup puy lentils
- 1 cup vegetable stock
- 1/4 cup red wine
- 1 bay leaf
- 3 sprigs thyme
Garnish
- Reserved carrot tops
- Wedge of lemon
Recipe: Simon Toohey
Directions
-
Step 1
Remove the carrot tops, reserving 3cm of the stalk.
-
Step 2
Add carrots and oil to a hot pan, cook for a few minutes to bring out the deep colours.
-
Step 3
Add the lentils, vegetable stock, red wine, bay leaf & thyme to a pot, cover and cook over low heat for 25 minutes.
-
Step 4
To the carrots, add stock, brown sugar, oat butter, salt and pepper. Cover carrots with a cartouche (a baking sheet cut into a circle to fit inside the pan, with a 2cm hole at the centre) and cook over medium-low heat for 25–30 minutes or until the liquid has reduced. Remove the cartouche and season with salt.
-
Step 5
Plate the lentils, then top with the caramelised carrots and spoonfuls of the sauce. Garnish with sprigs of reserved carrot tops and serve with a wedge of lemon.
Recipe: Simon Toohey
More recipes like this
Directions
-
Step 1
Remove the carrot tops, reserving 3cm of the stalk.
-
Step 2
Add carrots and oil to a hot pan, cook for a few minutes to bring out the deep colours.
-
Step 3
Add the lentils, vegetable stock, red wine, bay leaf & thyme to a pot, cover and cook over low heat for 25 minutes.
-
Step 4
To the carrots, add stock, brown sugar, oat butter, salt and pepper. Cover carrots with a cartouche (a baking sheet cut into a circle to fit inside the pan, with a 2cm hole at the centre) and cook over medium-low heat for 25–30 minutes or until the liquid has reduced. Remove the cartouche and season with salt.
-
Step 5
Plate the lentils, then top with the caramelised carrots and spoonfuls of the sauce. Garnish with sprigs of reserved carrot tops and serve with a wedge of lemon.
You will need
Serves 2
- 1 bunch baby carrots, 3 cm stalk reserved
- Vegetable oil
- 1 cup vegetable stock
- 1 heaped tablespoon brown sugar
- 2 tablespoons oat butter
- Pinch of salt & pepper
Lentils
- 1 cup puy lentils
- 1 cup vegetable stock
- 1/4 cup red wine
- 1 bay leaf
- 3 sprigs thyme
Garnish
- Reserved carrot tops
- Wedge of lemon