Name: Easter Carrots Recipe
Prep time: 10 min
Cook time: 10 min
Yield: Serves: 6
Ingredients: 750g Mixed heritage carrots, washed and cut; small bunch coriander plus extra to serve; 2tbsp tahini; 1tbsp lime juice; 2tbsp olive oil

By Keiron George 2020-08-21T23:00:53Z

This rainbow side dish will take a simple side of carrots to the next level.

Heritage carrots are a great way to inject a variety of colours to your table, and the simple tahini dressing lifts the delicious sweetness of the carrots. We like to leave the skins on for extra flavour and fibre, just give them a good scrub beforehand to remove any grit and dirt. The humble carrot is an ingredient that's often looked down upon, but you can turn something simple, into something spectacular, like this Heritage carrot en-croute.

You can buy rainbow carrots from most supermarkets now, but if you can’t get hold of them regular carrots will also work. If you fancy something a little different, smaller chantenay carrots are also fun, they will take a little less time to cook but just poke them with a fork to test when they are done.

Method

Put the carrots in a pan and cover with cold water and a tsp of salt, bring to the boil and cook for 10 mins.
Meanwhile blitz the coriander, tahini and lime juice together with a pinch of salt and generous grind of black pepper. If too thick add a little water.
Drain the cooked carrots and arrange on a serving plate, drizzle over the dressing and top with a few extra coriander leaves.

Ingredients

750g Mixed heritage carrots, washed and cut
small bunch coriander plus extra to serve
2tbsp tahini
1tbsp lime juice
2tbsp olive oil

Top Tip for making Easter Carrots

Carrots are a great source of vitamin A

Keiron George

Keiron George, Food Writer at Future plc, develops recipes and styles dishes for a number of publications, as well as reviewing products, writing food features and How To's for Goodto and woman&home.

Keiron's love of food happened quite by accident. As an arts graduate, he was looking for new outlets to channel his creativity when he stumbled upon the world of cake decoration and the love affair with all things cake started from there. He later went on to teach the course for a year, before setting up his own wedding cake business in 2015. In 2016 Keiron was awarded the Julia Child Scholarship at world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. Since then he has worked in some of London’s finest 5 star hotels, collecting a wealth of knowledge and expertise along the way.

Keiron champions long weekends in the kitchen and relishes any opportunity to have loved ones over, so he can thrust any new creations under their noses.