Textures of Carrot

By 27th March 2021No Comments

Buttery purée, sharp pickle, and earthy roasted carrots combine in this stunning accompaniment to roast meat.


Serves 6

  • 150ml boiling water
  • 150ml white wine vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • ½ bunch dill
  • 1kg carrots
  • 1 knob butter

  1. Put the water, vinegar, salt sugar, and 2 sprigs of dill into a saucepan, and heat very gently until the sugar and salt have dissolved. Peel and slice 2 carrots, add them to the pickling liquid and set aside to cool.
  2. Heat the oven to 200C, peel and halve 12 carrots of a similar size lengthways, season, and roast in the oven on an oiled baking tray for around 20 mins until they have a bit of give and are slightly browned.
  3. Slice the remaining carrots thinly, place in a saucepan, add a knob of butter, just cover with boiling water. When soft remove the carrots and blitz, adding some of the cooking water until it forms a smooth puree. Pass the puree through a fine sieve if you really want to make an impression!
  4. To serve, spread the puree on a dish, followed by the roasted carrots halves, then the slices of pickled carrot, and finally sprinkle some dill fronds over everything.