SAUCY CHEF’S TOP TIP… CARROTSPosted 7 January 2016 by The Saucy Fish Co.
The carrot is a hugely versatile ground vegetable, eaten both raw and cooked. It proves an unbe-leaf-able source of antioxidant agents, and Vitamins A, C and K.
All this goodness is scientifically proven to aid digestion, boost the immune system and reduce the risk of heart disease.
No time to fish out old recipes, or root around for new? We come to the rescue with a carrot fries recipe, to provide a healthy take on fish and chips.
You will need:
○ 2 cod loins
○ 500g carrot
○ 1 tablespoon of cornflour
○ 2 tablespoons of vegetable oil
○ 1 teaspoon of finely chopped tarragon
○ Sea salt and black pepper
After pre-heating your oven to 200°C, cut your carrots into fry shapes and mix with cornflour, vegetable oil and black pepper. Spread onto a tray and bake for 40-45 minutes, turning halfway. Cook the cod loins and finish with a sprinkle of little tarragon, salt and pepper.
Interesting fact: Carrots were originally white or purple. The orange variety was only developed in the 16th century, in honour of King William of Orange.