Nor'West News: February 08, 2024

8
Thursday February 8 2024
Try something a bit different with carrots
Warm parsnip, carrot and
yam salad with yoghurt
and honey dressing
Serves 4-6
Ingredients
4 carrots, peeled, ends removed
and cut in half lengthways
2 parsnips, peeled, ends removed
and cut into thick rounds
cut on the angle
500g yams, washed and cut in
half if large
3 Tbsp oil
6 cloves of garlic, lightly
squashed
8 sprigs of fresh thyme
2 Tbsp honey
sea salt and freshly ground
pepper
200g baby spinach or kale
Dressing
2 Tbsp cider vinegar
1 tsp honey
2 tsp Dijon mustard
¼ cup unsweetened natural
yoghurt
1 Tbsp good quality oil
Method
• Preheat the oven to 190 deg
C.
• Put an oven dish into the
oven to heat up while preparing
the vegetables.
• Place all the vegetables into
a bowl, add the oil, garlic, thyme
and first measure of honey. Season
well with salt and pepper.
• Pour all the contents into the
hot oven dish and bake for 20
minutes or until the vegetables
are tender.
• When the vegetables are
cooked, mix the ingredients
together for the dressing.
• Add the spinach leaves,
lightly combine and transfer to
a serving bowl. Either serve the
dressing on the side or pour over
and serve.
Carrot and cheddar
flapjack
Serves 8
Ingredients
150g rolled oats
2 carrots (175g), grated
175g cheddar cheese, grated
pinch paprika and dried
oregano
1 egg
1 tsp salt and cracked pepper
1 Tbsp butter
1 Tbsp sunflower and sesame
seeds (optional)
Method
• Heat the oven 180 deg C.
• Line a 20cm square tin with
baking paper.
• Mix together the oats, seeds
(optional), carrot, cheddar and
spices.
• Add the egg and season
lightly. Mix well to combine.
• Press into the tin and dot the
surface with the butter.
• Bake for 25 minutes or until
golden.
• Allow to cool before cutting.
Carrot, orange & caraway
soup
Serves 8-10
Ingredients
1kg carrots, peeled and sliced
2 onions, peeled and diced
500ml orange juice
4 Tbs butter
4 tsp caraway seeds
400ml chicken stock
2 shots Aquavit* (optional)
Method
• Melt butter in a large saucepan
over medium heat.
• Add onions and sauté for two
minutes.
• Add carrots and sauté until
carrots are soft, about 15 minutes.
• Add caraway seeds and cook
for 30 seconds.
• Add chicken stock and orange
juice.
• Cover and simmer until
the carrots are tender, about 35
minutes.
• If using a stick blender, remove
from heat and blend soup
to a puree. If using a food processor,
pour soup through a large
sieve to separate the solids. Place
the carrot/onion portion into a
food processor and puree. Once
smooth, add back to saucepan
and mix.
To Serve
• Return to heat in a saucepan
and bring to simmer, adding
more stock if too thick.
• Check seasoning; add a shot
or two of Aquavit.
• Garnish with a swirl of cream
and a sprig of coriander.
Tip:
This soup is better made a day
in advance, as the perfume of
the caraway develops overnight,
much like a curry, so allow to
cool, cover and refrigerate.
*Aquavit is a Scandinavian
caraway liqueur available at some
liquor stores or specialty food
stores.
Charitable Trust
DRIVER EDUCATION