WFU Home

CARROTS

Carrots contain calcium, magnesium, potassium, phosphorus and betacarotene.

Mashed Carrot Tart with Kohlrabi, Pine Nut and Coriander Dressing
Use individual tartlet cases for this dish, presented as a starter surrounded by the dressing.
Serves 6

INGREDIENTS

  • butter for greasing
  • flour for dusting
  • 350g (12oz) short crust pastry
For the tart filling:
  • Large knob of butter
  • 225g (8oz) carrots, peeled and diced
  • 150ml (¼ pt) whipping cream
  • 1 egg, plus 1 egg yolk
  • salt and black pepper
For the kohlrabi:
  • 5tbsp oilseed rape oil
  • 1 medium - large kohlrabi, peeld and diced
  • 100ml (3½ fl oz) vegetable stock or water
  • 1 heaped tbsp pine nuts, halved
  • jiuce of 2 oranges
  • 1 tbsp white wine vinegar
  • 1tsp English mustard
  • generous pinch of sugar
  • 1 shallot, finely chopped and rinsed under cold water
  • 1-2 tbsp creme fraiche, or soured cream (optional)
  • 1 heaped tbsp picked and torn coriander leaves
METHOD
  • Butter and flour the tartlet cases. Roll out the pastry thinly on a lightly floured surface and divide into 6 pieces. Line the tartlet cases, leaving any excess hanging over the edge. Cover with a disc of parchment, fill with baking beans, chill for 30 minutes and then bake blind at 200C / gas mark 6 for 20 minutes. Remove the beans and disk and bake for a further 5 minutes. remove from the oven and allow to cool.
  • Melt the butter in a small saucepan and add the carrots and 2 tbsp of water. Cover and cook on a low heat until the carrots have softened. Pulp the carrots with a potato masher or in a food processor.
  • Bring the cream to a simmer and mix into the puree well.
  • Whisk in the egg and egg yolk and season with salt and pepper. Spoon into the tartlet cases. Place onto a baking tray and bake at 160C / gas mark 3 for 15 - 20 minutes until just set. Remove from the oven and allow to relax for 5 - 10 minutes before serving.
  • While the tartlets are in the oven, heat 3 tbsp of oil and add the kohlrabi. Cook on a medium heat for 5 - 6 minutes. Add the stock or water and bring to simmering point. Simmer for 5 minutes and then increase the heat to reduce the liquid by half.
  • Heat the remianing oil in a frying pan and toast the pine nuts until golden brown. Season with salt and pepper. Strain through a sieve, collecting the oil in a bowl below. The kohl rabi can be strained into the same bowl.
  • Boil the orange juice until reduced by three quarters, then add to the reserved oil and juices with the vinegar, mustard, sugar and shallots. Whisk togather, then add to the creme fraiche or soured cream and whisk again.
  • Arrange the carrot tarts on plates. Add the kholrabi and pine nuts to the dressing along with the torn corainder leaves. Spoon the dressing around the warm tarts and serve immediately.

Tarragon Carrots

INGREDIENTS

  • 1kg (2¼ lb) carrots, peeled and cut into 2cm (¾ inch) thick pieces
  • salt and pepper
  • Meat stock
  • 2 tsp snipped tarragon leaves
  • 25g (1oz) butter (optional) plus a knob for the carrots
METHOD
  • Cook the carrots in the meat stock until tender.
  • Strain and serve sprinkled with tarragon and covered with melted butter.

Winter Vegetable Layer Pie

www.wfu.org.uk