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  • Seasonal local food recipe No 120: Caramelised carrots with gremolata

    Posted on November 4th, 2011 Trish 1 comment

    From Hugh Fearnley-Whittingstall’s new River Cottage Veg Everyday cookbook. ‘The contrast of sweet, caramelised carrots and zesty gremolata is brilliant – and it looks good too,’ he says. Good with young, small carrots but fine with bigger ones if you cut them into long, thin batons.

    Serves 4

    Preparation: 5 minutes
    Cooking: about an hour

    1 tbsp rapeseed or olive oil
    30g butter
    500g young carrots, larger ones halved lengthways
    sea salt and freshly ground black pepper

    For the gremolata:
    ½ garlic clove
    small bunch of flat-leaf parsley, leaves only
    finely grated zest of 1 lemon

    Preheat the oven to 180C/gas mark 4. Put the oil and butter in a large roasting dish and place in the oven until the butter melts. Add the carrots, season generously with salt and pepper and toss well. Cover with foil and roast in the oven for 30-40 minutes, until the carrots are tender.

    Take the dish out of the oven, remove the foil and give the carrots a stir. Roast, uncovered, for 20-30 minutes, until they start to brown and caramelise.

    While the carrots are in the oven, make the gremolata. Roughly chop the garlic on a large board, then add the parsley and lemon zest. Use a large, sharp knife to chop and mix the three ingredients together until very fine and well mixed.

    As soon as the carrots are ready, toss them with the gremolata and serve straight away.

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