Recipe Inspiration

Ingredients...

1.5kg carrots (chopped 1/2 inch thick 2 1/2 inches long)

100g olive oil

4g salt

3g ground black pepper

3g ginger powder

5g cumin

60g honey

25g Essential Cuisine Vegetable Mirepoix Glace

8g chopped flat parsley

Method...

1. In a bowl mix together the olive oil, honey, salt, pepper, cumin, ginger, honey and Essential Cuisine Vegetable Mirepoix Glace

2. Place the carrots in a large bowl, add the wet mix and coat evenly

3. Take 2 large evenly sized sheets of tin foil and place one on top of the other. Fold over the edges to create an envelope like parcel with one end open (as for cooking en papillote)

4. Place the carrots in the bag and fold over the remaining end to close off the parcel

5. Cook in a preheated oven at 180°C for 30 minutes until the carrots are al dente

6. Once cooked, pierce open the bag and sprinkle over the chopped parsley. Serve as required

Chefs Tip

Add a spoonful of Essential Cuisine Aromatic Base for a flavour boost!