Ingredients

  • 300g carrots, peeled and finely diced
  • 300ml milk
  • Salt and pepper
  • 1 small bunch coriander
  • Knob of butter
  • 50ml double cream
Flatbread
  • 300g self raising flour
  • 100ml Greek yoghurt
  • 1 small bunch coriander chopped
  • Water to bring together
  • 1 carrot sliced thinly
Vichy carrots
  • 2 carrots sliced
  • 25g caster sugar
  • 25g butter
  • Splash of water

 

To garnish:
  • Double cream
  • Olive oil and coriander sprigs blitzed together

Method

Pre heat the oven to 200c

Mix all the ingredients together for the flatbread, knead gently, then roll out into a circle. Dot with carrots, dust with flour and pop onto a baking sheet. Bake for 8 to 10 minutes.

Cook the vichy carrots by putting everything into a pan and bringing to the boil cook for 5 minutes.

2Meanwhile put the carrots and milk into a large pan, bring to the boil and then simmer for 5 minutes. Blitz until smooth, add the butter and cream then pour into warm bowls, drizzle over cream and garnish with coriander oil. Serve with the flatbreads topped with vichy carrots.

Ingredients

  • 300g carrots, peeled and finely diced
  • 300ml milk
  • Salt and pepper
  • 1 small bunch coriander
  • Knob of butter
  • 50ml double cream
Flatbread
  • 300g self raising flour
  • 100ml Greek yoghurt
  • 1 small bunch coriander chopped
  • Water to bring together
  • 1 carrot sliced thinly
Vichy carrots
  • 2 carrots sliced
  • 25g caster sugar
  • 25g butter
  • Splash of water

 

To garnish:
  • Double cream
  • Olive oil and coriander sprigs blitzed together

Method

Pre heat the oven to 200c

Mix all the ingredients together for the flatbread, knead gently, then roll out into a circle. Dot with carrots, dust with flour and pop onto a baking sheet. Bake for 8 to 10 minutes.

Cook the vichy carrots by putting everything into a pan and bringing to the boil cook for 5 minutes.

2Meanwhile put the carrots and milk into a large pan, bring to the boil and then simmer for 5 minutes. Blitz until smooth, add the butter and cream then pour into warm bowls, drizzle over cream and garnish with coriander oil. Serve with the flatbreads topped with vichy carrots.