Last week we celebrated the autumn equinox with the most wonderful harvest supper, in one of Kate’s polytunnels.
Using all of the produce from Kate’s organic market garden, our kitchen team created an incredible home-grown feast.
We loved the braised carrots so much, we thought it would be unfair to keep it to ourselves. So, to celebrate British Carrot Day this Friday, 3rd October, we thought we’d share the joy and post this scrummy recipe. Enjoy!
BRAISED CARROTS WITH SUNFLOWER SEED AND CORIANDER HUMMUS
INGREDIENTS
6 large carrots- washed, peeled & halved (save the peel!)
200g sunflower seeds
1 lemon- zest & juice
1 clove garlic
200ml rapeseed or
olive oil
1 pack of coriander, remove any tough stalks
Half pack of chives to garnish
METHOD
- Soak the sunflower seeds for as long as possible (ideally 24 hours).
- Preheat the oven to 180 degrees
- Get a saucepan on a rolling boil, with a steamer attachment and lid.
- Steam the carrots for approx 15 mins until slightly softened but still have some bite.
- Toss the carrot skins in a little oil, salt and pepper.
- Place in the oven on a baking sheet for 15-20mins to crisp up. This will be a lovely garnish, plus reduces food waste!
- Whilst the carrots are steaming, make the hummus.
- Drain the seeds and place into a blender/food processor.
- Zest and juice the lemon, and add both to the blender with the seeds.
- Finely grate the garlic and add this too.
- Add the coriander and half the oil to the blender and blend on a medium speed.
- Slowly add the rest of the oil until you’re left with a slightly coarse texture. Season to taste. For a smoother hummus, add 3 ice cubes while blending
- Heat your frying/griddle pan on high, add the carrots face down in a little oil until you get a nice char.
- Add one tablespoon of butter to baste them, then turn and repeat on the other side.
- Spoon your hummus into a serving bowl, place the carrots on top and garnish with finely chopped chives and the roasted carrot peel crisps.
- Drizzle with a little oil to finish.
