Seeing in the dark
Ahhh the old “eat more carrots and you’ll see better in the dark” urban food myth! Did anyone else’s Mum use that line on them? I’ve eaten plenty of carrots in my time and I reckon it’s made very little difference to my (rather poor) eyesight, especially when it comes to seeing in the dark.
That said, I do love a good carrot. Peeled, grated, roasted, juiced, stir-fried, sweet, savoury, the list goes on. I kinda feel sorry for them though, they always seem to be the bridesmaid, never the bride. Carrots have a lot to offer in terms of flavour and vibrancy, plus they work equally well in winter and summer yet they very rarely seem to be the hero of a dish. Strange no?
Not this time though! They are well and truly the centre piece. Although I’m not quite sure the flavour combination is as balanced as it could be, it is unique and incredibly tasty. The fact it is also healthy is just a bonus!
- 1kg carrots
- 1 onion, diced
- 2tbsp olive oil
- 1tbsp honey
- 2tsp ground cumin
- 1tsp each of cumin seeds and ground ginger
- 1/2 tsp cinnamon
- 2tsp orange zest
- 750ml chicken stock
- greek yoghurt and mint leaves, to serve
- Heat the oven to 200 degrees celsius. Coat the carrots in the olive oil, honey, cumin, cumin seeds, ground ginger and cinnamon and roast in a baking tray for about an hour until cooked through. Once cooked allow to cool slightly.
- Brown the onions and add together with the carrots, orange zest and half the chicken stock and start to blend. Slowly add the remainder of the chicken stock and blend until completely smooth. Season to taste.
- Stir through some greek yoghurt and mint leaves and serve.