Roasted Caramelised Chantenay Carrots | Roast baby carrots

These oven-roasted caramelised carrots are a delicious and simple treat

A perfect accompanyment to any roast meat!

celeriac puree with lamb cabbage and changenay carrots

Shown in the picture above with roast leg of lamb (with garlic & rosemary), pan-fried savoy cabbage (with garlic & olive oil), roast potatoes, celeriac purée (with vanilla) and lamb gravy.

Here’s how to make these deliciously caramelised carrots:

In a small saucepan, melt a generous amount of lightly salted butter, a drop of olive oil (not extra-virgin), a pinch of demerara sugar and a drizzle of runny honey.

Place the topped, tailed & washed carrots into an oven-proof dish, pour over the mixture and place in a pre-heated oven (fan-assisted ca. 200°C) and roast for approx. 1 hour, stirring half-way through cooking.

Gloriously Simple, Gloriously Good!

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Celeriac Purée with Vanilla

Celeriac is one of those ingredients people often don’t know what to do with, other than perhaps chop it into a stew/casserole, the same way you would use a swede

It is a fairly sweet-tasting root vegetable and lends itself very well to being served as a purée, particularly with a very strong-tasting meat such as lamb or beef

I made a celeriac purée a long time ago and, inspired by seeing Michelin-starred Chef Raymond Blanc making celeriac purée yesterday on TV, I adapted the recipe by adding some delicious vanilla to it.

Here is my adaptation:

Ingredients:

  • 1 celeriac, peeled (use a large knife, not a potato peeler) and chopped into approx. 1.5cm dice
  • Enough milk (use semi-skimmed or whole milk for a creamier taste) to cover the chopped celeriac in a saucepan
  • 1-2tsp good quality vanilla extract, to taste (I like to use Dr Oetker Select Vanilla Extract with Seeds, but any good quality extract would work – the one I use is sweetened, so add a little sugar if yours isn’t)
  • About a tablespoon of lightly salted butter (adjust quantities to taste)

Method:

Once you have peeled and chopped the celeriac, place it in a saucepan and cover it with milk.

Turn the heat on low and bring it to a gentle simmer, then let it simmer for approximately 20 minutes, until the celeriac is cooked through.

Drain using a colander or sieve, but retain the milk for now.

Let the celeriac drain and the steam evaporate for a few minutes, then place the celeriac in a food processor and blitz it until it’s creamy, adding a little of the cooking milk as you go along.  You can add a drop of double cream for extra richness, if you’d like.

Transfer the celeriac purée into a fresh saucepan on a low heat, stirring to ensure it doesn’t stick and burn, while you heat the butter in a separate pan, on a high heat, until it turns to beurre noisette (essentially ‘hazelnut butter’ – a slightly burnt butter).

Stir the vanilla into the celeriac purée, then stir in the beurre noisette.

It shouldn’t need any additional seasoning at this point, but add salt to taste if required.  Serve with your favourite meat!

celeriac puree with lamb cabbage and changenay carrots

I have served the celeriac purée here with:

Roast leg of lamb (with rosemary & garlic), garlic & olive oil pan-fried savoy cabbage, roast potatoes, caramelised oven-roasted chantenay carrots and lamb gravy.

Gloriously Good, Gloriously Simple!

Trying this out next week! Looks yummy!!! 🙂

Update: We tried it and it was deeeelish! :))))

My Favourite Low Fat, Low Calorie Recipes

I love this receipe – the brandy sauce is heavenly. It is taken from the Rosemary Conley Magazine (www.rosemaryconley.com). I like it served with new potatoes and some green veg.

 

Serves – 4

Calories – 190 / Fat – 4.5g

  • Four slices granary French stick
  • 1 garlic clove (or cheat like me and use Garlic Salt)
  • 4x150g Rump Steaks
  • 200g Chestnut Mushrooms, sliced
  • 2 Salad Onions, finely chopped
  • 2 tsps ground coriander (optional – I don’t use)
  • 150ml (1 qtr pint) Beef Stock
  • 2 tbsps Brandy
  • 300ml (half pint) 2% Fat Greek Yogurt (I use regular low fat yogurt – not so keen on Greek)
  • 2 tsps Dijon Mustard
  • 1 tbsp chopped fresh chives
  • Salt and Freshly Ground Black Pepper 
  1. Spread the four slices of bread with a little of the crushed garlic (reserve the remainder) and lightly toast to form croutes
  2. Preheat a non-stick pan. Add the…

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