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Salt Baked Carrots by Conor Spacey

Serves: 4Chef: Conor SpaceyCourse: AccompanimentMachine: Food ProcessorTotal time (min.): 110
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Baking the carrots in a crust really intensifies the flavours and is well worth trying. It’s a simple recipe made even easier with the use of the Kenwood compact food processor. Conor is using medium size carrots here, but any size will do, and you must slightly alter the baking times.

Ingredients

Tools

Method

  1. Put the salt, flour and egg whites into your compact food processor and blend until mixed, then add the 200ml water and blend to form a dough.
  2. Put the mix onto a clean countertop and knead until you form a smooth ball, then chill in your fridge for 1 hour.
  3. Roll the dough into 1/2 inch thickness and divide into four pieces.
  4. Place each carrot into the centre of each piece and press the sides of the dough around the carrot until they're totally covered.
  5. Place on a roasting tray and put into a preheated oven at 170 degrees for 1 1/2 hours.
  6. Remove from the oven and allow to cool enough to handle. Then break off the crust, and the skin will peel back very easily with your hands.
  7. Cut lengthways into wedges and add to a bowl, coat with your orange, basil & sundried tomato butter and then add the leaves and chopped stalks.
  8. Great to serve on a platter – spread your bread hummus on the bottom of the plate, place the carrots on top and drizzle with your orange dressing…. Enjoy as part of a meal or on their own for a lovely brunch.