Salt Baked Heritage Carrots

Salt Baked Heritage Carrots
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 500g baby heritage carrots (carrot tops reserved)
  • 600g plain flour
  • 300g sea salt
  • 200ml water
  • 2 teaspoons caraway seeds
  • Rapeseed oil
  • 2 teaspoons fresh marjoram, picked leaves

  • Method

  • 1
    Pre-heat the oven to 185°C / 160°C Fan / Gas Mark 4
  • 2
    Wash and scrub the heritage carrots until clean and place in the gratin dish.
  • 3
    Mix the flour with the salt, water and caraway seeds until a dough is formed. Roll out the dough and cover the gratin dish. Make sure there are no holes in the dough lid.
  • 4
    Bake in the pre-heated oven at 185°C / 160°C Fan / Gas Mark 4 for approx. 40 minutes.
  • 5
    Once baked remove the dough lid and dress the carrots with rapeseed oil and marjoram.
  • 6
    Garnish the dish with the carrot tops.
  • 7
    Cook's Notes
  • 8
    Normal carrots can be used instead of heritage variety if preferred.
  • 9
    Other root vegetables can be used such as swede or beetroot. Parsnips would also make a great alternative.