Purple carrots
Item 1 of 1
- medium
- 2
- 30 minutes
Carrots are one of the key vegetables upon which the foundations of Italian cooking are based. Purple carrots in fact pre-date the humble orange variety – being grown and eaten for over 1000 years. The Costardi Brothers honour these heritage carrots in an easy dish which can be served as a snack or a side, with crunchy lime breadcrumbs to sprinkle over.
First published in 2016
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Ingredients
Metric
Imperial
Purple carrots
- 1 purple carrot, washed
- 1 sprig of rosemary
- lime zest, to garnish
- lime juice, few drops
- 1 knob of butter
- flaky sea salt
Breadcrumbs
- 30g of breadcrumbs
- 1/2 lime, zested
- Sarawak black pepper
- flaky sea salt
- extra virgin olive oil
SAVE RECIPE
Method
1
Preheat the oven to 160°C/gas mark 3
2
Bring a pan of water to the boil over a medium heat. Add the carrot and cook whole for 8 minutes
- 1 purple carrot, washed
3
Drain the carrot and place on a baking tray. Transfer to the hot oven and roast for 12–14 minutes so that it is tender
4
Meanwhile, place the breadcrumbs in a dry frying pan over a medium-low heat. Gently toast for a few minutes, tossing the pan to ensure they colour evenly. Tip on to a large plate to cool
- 30g of breadcrumbs
5
Once cool, mix together the breadcrumbs and lime zest and season to taste with Sarawak black pepper and flakes of sea salt. Stir through a little olive oil just to coat thr crumbs
- 1/2 lime, zested
- Sarawak black pepper
- flaky sea salt
- extra virgin olive oil
6
Just before serving, melt a knob of butter in a non-stick frying pan over a medium heat. Slice the roasted carrot in half lengthways and brown all over in the pan with the rosemary and salt
- 1 knob of butter
- 1 sprig of rosemary
- flaky sea salt
7
Once browned, remove the carrot from the pan and drain any excess fat on kitchen paper
8
To serve, place the breadcrumbs in individual bowls and divide the carrot halves between 2 serving plates. Garnish the carrot halves with a tiny pinch of sea salt, lime zest and a few drops of lime juice
- flaky sea salt
- lime zest, to garnish
- lime juice, few drops
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