Scatter the carrots in a large skillet and add 1 teaspoon of salt and 1 cup of water. Bring to a rapid simmer over medium heat and cook until the carrots are just tend ...

Preheat the oven to 325°F. Heat 2 teaspoons of the oil in a heavy flameproof Dutch oven and brown the meat in batches. Remove and set aside. Add the remaining oil to the pan and fry the ...

Remove carrots from oven, let cool slightly, then add vinegar, pancetta-hazelnut mixture, parsley, a handful of leafy carrot tops, if you have them, and toss to combine. Serve in roasting pan or ...

A wholesome, hearty carrot soup made with almond butter and ... and garnish with a small sprinkle of dried chilli flakes and fresh parsley. Season with salt and pepper, if needed.

1. In a bowl, combine all the spicy carrot salad ingredients, except thegreen leaves, and place in the fridge until ready to eat. Mix the greenleaves through just before serving. 2. In a shallow ...