Carrot Masterclass – Carrot Soup, Carrot Crisps and Vichy Cheese Carrots on Toast
Three ways to cook carrots, a store cupboard staple...Carrot Soup, Carrot Crisps and Vichy Cheese Carrots on Toast.
Ingredients
Carrot Soup
- 300g carrots, peeled and finely diced
- 300ml milk
- Salt and pepper
- To garnish – Double cream, olive oil and coriander sprigs
Carrot Crisps
- Veg oil for frying
- 2 carrots cut into thin strips with a potato peeler
Vichy Cheese Carrots on Toast
- 400g carrots peeled keep 2 cm green tops on
- 100g caster sugar
- 5 star anise
- 100g butter
- 200g grated cheddar cheese
- 4 slices toasted sourdough
Method
Carrot Soup
Put the carrots and milk into a large pan. Bring to the boil and then simmer for 5 minutes. Blitz until smooth. Pour into warm bowls, drizzle over cream, oil and garnish with coriander sprigs.
Carrot Crisps
Fry the carrots at 160c until crisp. Drain and season.
Vichy Cheese Carrots on Toast
Heat a grill to high.
Heat a large pan, add the sugar and star anise, bring to the boil then add the butter and carrots with a splash of water. Cook until all the liquid has gone and the carrots are soft. Season. Pop the carrots onto toast, sprinkle over cheese and grill until hot and bubbly.
Ingredients
Carrot Soup
- 300g carrots, peeled and finely diced
- 300ml milk
- Salt and pepper
- To garnish – Double cream, olive oil and coriander sprigs
Carrot Crisps
- Veg oil for frying
- 2 carrots cut into thin strips with a potato peeler
Vichy Cheese Carrots on Toast
- 400g carrots peeled keep 2 cm green tops on
- 100g caster sugar
- 5 star anise
- 100g butter
- 200g grated cheddar cheese
- 4 slices toasted sourdough
Method
Carrot Soup
Put the carrots and milk into a large pan. Bring to the boil and then simmer for 5 minutes. Blitz until smooth. Pour into warm bowls, drizzle over cream, oil and garnish with coriander sprigs.
Carrot Crisps
Fry the carrots at 160c until crisp. Drain and season.
Vichy Cheese Carrots on Toast
Heat a grill to high.
Heat a large pan, add the sugar and star anise, bring to the boil then add the butter and carrots with a splash of water. Cook until all the liquid has gone and the carrots are soft. Season. Pop the carrots onto toast, sprinkle over cheese and grill until hot and bubbly.
