3 minute read
VEG BOX STAR
JANUARY’S VEG BOX STAR
CARROTS
Make a no-waste pud using any carrots left in your vegetable drawer. They’re brilliantly sweet at this time of year
recipe SAMUEL GOLDSMITH photograph SEAN CALITZ
Steamed carrot pudding
SERVES 8 PREP 15 mins COOK 2 hrs 30 mins EASY V
150g butter, softened, plus extra for the basin 150g light brown soft sugar 1 orange, zested 225g self-raising flour 1 tsp baking powder 2tsp mixed spice 3 eggs 100g pecans, chopped 2 carrots (about 175g), coarsely grated 50g raisins custard or cream, to serve 1 Butter a 1-litre pudding basin and line the base with a disc of baking parchment. Beat the butter, sugar and orange zest in a bowl using an electric whisk until pale, then whisk in the flour, baking powder, mixed spice and eggs until smooth. Fold in the pecans, carrot and raisins, then spoon into the prepared basin. 2 Put a steaming rack or heatproof upturned bowl in the base of a deep saucepan that’s large enough to hold the basin. Cut out a circle of baking parchment and another of foil – both should be 5cm wider than the rim of the basin. Stack the foil over the parchment and make a pleat down the centre, then butter the parchment side. Cover the pudding with this lid, buttered-side down, then secure under the lip of the basin with string. 3 Stand the basin on the rack, then fill the pan with 10cm of boiling water. Cover, reduce the heat to a simmer and steam for 2 hrs 30 mins, topping up with more water as needed. The pud is ready when a skewer inserted into the middle comes out clean. If wet batter remains, steam for 15-30 mins more. Once cool, will keep chilled for a week. Steam for 1 hr to reheat. Top with custard or cream.
PER SERVING 459 kcals • fat 27g • saturates 11g • carbs 46g • sugars 24g • fibre 3g • protein 7g • salt 0.9g
MORE WAYS WITH CARROTS
Ideas from the Good Food team
Middle Eastern-inspired carrot salad
Put ½ tsp orange blossom water, ½ tsp ground cumin, 1 tbsp extra virgin olive oil, the juice of ½ lemon and a good pinch each of salt and freshly ground black pepper in a jar. Screw on the lid and shake well to combine. Tip 500g grated carrots and a large handful of small mint leaves into a bowl. Pour over the dressing, season to taste and toss everything together.
Carrot fries
Heat the oven to 200C/180C fan/gas 6. Cut 500g carrots into 1cm-thick fries and mix with 1 tbsp cornflour and a little black pepper. Toss with 1 tbsp vegetable oil, spread out into a single layer on a baking tray lined with baking parchment, and bake for 40-45 mins, turning halfway through. Mix a little salt with 1 tsp finely chopped tarragon and toss with the cooked fries.
Honeyed carrot soup
Melt 2 tbsp butter in a large pan over a medium heat and cook 2 small leeks, sliced, for 2 mins until starting to soften. Add 800g roughly chopped carrots, 2 tsp honey, a small pinch of chilli flakes (optional) and 1 bay leaf, then cook for 2 mins more. Pour in 2.5 litres vegetable stock, bring to the boil, then reduce the heat. Simmer for 30 mins. Remove from the heat. Blitz with a hand blender. Season. Spoon into bowls and swirl in soured cream or yogurt. Serve with garlic bread or bacon butties.
…and from our readers
“I make a Parsi dish called bharuchi akuri, or carrot akuri. Gujarati flavours are combined with dried fruit and nuts and béchamel. We never appreciated it growing up, so I was taken aback when everyone asked about it at my Navroze feast.” Niloufer
Mavalvala, Ontario
Jacqueline Stoddart, Doha, Qatar
For all these recipes and more, go to bbcgoodfoodme.com
