Tag: carrots

Saute of carrots and potatoes

This is a classic French recipe, to be served with a stew or roast meat. I used tarragon because I didn’t have parsley, and it was delicious. I may try summer savory next time. 

INGREDIENTS:

  • 150g carrots
  • 1 small onion or 2 shallots
  • 500g potatoes
  • chopped parsley OR a good pinch of dried tarragon
  • salt and pepper
  • around 50g butter

METHOD:

  • Cut the potatoes into 2cm cubes and the carrots into batons
  • Boil the carrots and the potatoes separately, so that they are about two thirds cooked – about 10 minutes for the potatoes. Drain them. 
  • Chop the shallots or onions, and mix with the carrots and potatoes. 
  • Put the butter in a frying pan and heat until it is foaming. Add the carrots, potatoes and onions, and keep turning them in the butter until they are all coated and beginning to crisp. Lower the heat then, and cook gently until the vegetables are tender. 
  • Stir in the herbs before serving. 

Tagliatelle with carrot and tarragon carbonara sauce

Trust me: this is good.

INGREDIENTS:

  • 2 carrots, peeled and finely chopped
  • 1 tbsp finely chopped onion
  • 1 tbsp olive oil or butter
  • 250g tagliatelle
  • 2 eggs, beaten
  • 50g grated parmesan
  • 1 tbsp tarragon
  • salt and pepper

METHOD:

  • Bring a large pan of salted water to the boil, put in the tagliatelle, and cook for 8 minutes.
  • While the tagliatelle is cooking, fry the onion and carrot in the olive oil or butter until cooked, about 6 minutes.
  • Mix the eggs, tarragon, salt and pepper and parmesan in a bowl.
  • When the pasta is cooked, drain it, and stir in the carrots, onions and egg mixture, and stir until the sauce is hot but still creamy; do not try to get the egg set, that is not the point
  • Serve quickly, while still good and hot, with pepper and more parmesan, to taste.

Cabbage, celeriac, carrots and cream

Delicious. Another Gordon Ramsey creation, I watched this on a youtube clip and tried it without knowing the quantities. It was excellent

INGREDIENTS:

  • 30g butter
  • Half a savoy cabbage, shredded
  • A couple of carrots, diced
  • A celeriac, diced
  • 100g pancetta, diced
  • Salt and pepper
  • 150ml cream

METHOD:

  • Fry all the vegetables and the pancetta in the butter at a high temperature for about four to five minutes. 
  • Pour the cream around the edge of the pan, season with salt and pepper and stir to mix. 

You could add a wee grating of nutmeg, but it is delicious without.