Carrots,Korea price supplier

Roast Carrot Salad

Serves 2

450g carrots, peeled
2 tbsp Olive Oil
½ tsp coarse salt
1garlic clove, finely chopped
Juice of ½ a lemon
A handful of mint leaves, roughly torn up
Freshly ground pepper

Pre-heat the oven to 200C/400F/Gas mark 6
Cut the carrots into even sized sticks approx 3 lengths. Put them into a roasting tin or ovenproof dish with the oil and salt. Turn to coat the carrots evenly. Roast for about 30-45 minutes, turning occasionally, until very tender and patched with brown.
Put the carrots into a shallow serving dish and add all the remaining ingredients. Serve at room temperature.

Ginger Spiced Carrot and Chickpea Soup

Serves 4

2 tbsp butter
1 large onion, chopped
2 tbsp grated fresh ginger
2 Garlic cloves, crushed
1 bay leaf
250g Carrots, sliced
2 1/2 cups chicken or vegetable stock
1 large tin chickpeas
Salt and pepper
1 ¼ cups of milk¼ cup of fresh parsley, chopped

Melt the butter in a large saucepan. Add the onion, ginger, garlic and bay leaf, stir well, cover and cook for 10 minutes, stirring occasionally, until the onion is soft but no browned. Add the carrots, stock, chickpeas and seasoning to taste. Bring to the boil, reduce the heat, cover the pan and simmer for 30 minutes.

Puree the soup until smooth in a blender or food processor. Return the soup to the pan and stir in the milk. Reheat and serve sprinkled with parsley.

Braised Celery and Carrots

Serves 4-6

1 head celery, trimmed and cut into 7.5 cm (3) pieces.
25g (1 oz) butter
75g (3 oz ) Carrots, peeled and thinly sliced
225ml (8fl oz) vegetable stock
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper

Melt the butter in a frying pan and fry the carrots for two minutes, now add the celery and continue to fry for 5 minutes more or until everything is slightly browned at the edges. Season with salt and pepper, then pour in the hot stock and place a lid on the pan. Turn down the heat and simmer gently for 20 minutes, until the vegetables are almost tender. Then take the lid off and increase the heat to medium and continue to simmer till the liquid has reduced and become slightly syrupy about 5 mins. Serve the celery with juices poured over and sprinkled with the parsley.

Carrot and Coriander Soup.

Serves 4

1 Teaspoon coriander seeds
25g ( 1 oz) butter
750g (1½ lb ) Carrots, peeled and chopped
1 small garlic clove, peeled and crushed
1½ pints chicken or vegetable stock
3 tablespoons chopped fresh coriander
3 tablespoons crème fraiche
salt and freshly ground black pepper

Dry roast the coriander seeds in a frying pan over a medium heat for 1-2 mins until they are toasted and start to jump in the pan. Then crush in a mortar and prestle or with a rolling pin!

Next, heat the butter in a large saucepan, then add the chopped carrots, garlic and ¾ of the crushed coriander seeds. Stir, cover the pan and let them cook over a gentle heat for 10 mins until they begin to soften.

Then add the stock and seasoning and bring to the boil, then reduce the heat and simmer for a further 15-20 mins until the vegetables are tender.

Leave to cool a little and liquidise, return the puree to the pan and stir in the fresh coriander and 2 tablespoons of crème fraiche. Reheat the soup, check the seasoning and serve garnished with the remaining crème fraiche and a sprinkling of toasted coriander seeds.

Sweet and Sour Courgettes and Carrots

Serves 4

4 tablespoons Olive Oil
250g Courgettes, thinly sliced
250g Carrots, thinly sliced
2 tablespoons white wine Vinegar
2 tablespoons shredded Mint
1 tablespoon salted capers, rinsed and roughly chopped
Salt and Pepper and mint sprigs to garnish

Heat the oil in a frying pan and sauté the courgettes and carrots in batches until golden brown. As they are ready remove them to a warmed serving dish with a slotted spoon, leaving any oil in the bottom of the pan. Season with salt and pepper.

Add the vinegar and the mint to the pan and bring to the boil, then immediately pour this dressing over the vegetables and carefully toss to mix. Leave the dish to stand at room temperature for at least 30 mins to allow the flavours to develop. To serve, scatter with the capers and garnish with mint sprigs.