So, I was going to make Canarian potatoes, whereby little potatoes are cooked in heavily salted water until wrinkly, and then dried in a hot pan to create a light salt crust. But my potatoes had gone off…
But I do have plenty of carrots!
So I thought I’d use them to make something similar to the potato recipe. I’ve used less salt than would be usual for Canarian potatoes, and added crushed coriander seed and dried thyme to up the flavour.
When the carrots are cooked they have a wonderful intense carroty flavour with a hint of spice, and tossed in lime juice and fresh coriander, they make a lovely, unusual salad!
They’d be amazing with soy yoghurt cream cheese or Alex’s cashew cream cheese, that’s definitely what I’ll serve them with next time I make them…
serves 2 as a side
4 carrots, peeled and sliced to 5 mm thickness
2 tsp salt
1 tsp coriander seed, crushed
1/2 tsp dried thyme
500 ml water
2 tbsp lime juice
2 tbsp chopped fresh coriander
Bring the water to the boil in a large saucepan, and add the carrots, salt, coriander seed and thyme.
Simmer until the carrots are soft, around 15 minutes.
Tip most of the liquid out of the pan (leave around 50 ml, some of the coriander and thyme will go too, but don’t worry about that), and put the pan back on a medium heat.
Cook the carrots, stirring them every 2 minutes or so, until the liquid has all evaporated and they have dried out a little and started to catch and brown in places. Around 10 minutes.
Cool the carrots and then toss with the lime juice and coriander.