Purple carrots

PT30M

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Ingredients

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Purple carrots

Breadcrumbs

  • 30g of breadcrumbs
  • 1/2 lime, zested
  • Sarawak black pepper
  • flaky sea salt
  • extra virgin olive oil
1
Preheat the oven to 160°C/gas mark 3
2
Bring a pan of water to the boil over a medium heat. Add the carrot and cook whole for 8 minutes
3
Drain the carrot and place on a baking tray. Transfer to the hot oven and roast for 12–14 minutes so that it is tender
4
Meanwhile, place the breadcrumbs in a dry frying pan over a medium-low heat. Gently toast for a few minutes, tossing the pan to ensure they colour evenly. Tip on to a large plate to cool
  • 30g of breadcrumbs
5
Once cool, mix together the breadcrumbs and lime zest and season to taste with Sarawak black pepper and flakes of sea salt. Stir through a little olive oil just to coat thr crumbs
6
Just before serving, melt a knob of butter in a non-stick frying pan over a medium heat. Slice the roasted carrot in half lengthways and brown all over in the pan with the rosemary and salt
7
Once browned, remove the carrot from the pan and drain any excess fat on kitchen paper
8
To serve, place the breadcrumbs in individual bowls and divide the carrot halves between 2 serving plates. Garnish the carrot halves with a tiny pinch of sea salt, lime zest and a few drops of lime juice
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