Syrup carrots - A sweet and juicy side dish

I love serving a good number of interesting vegetable side dishes with a roast dinner and this way of cooking carrots livens up this particular vegetable in a way that does not distract you from preparing the roast.

Ingredients

(Serves four)

8 medium carrots (quartered)
25g butter
1 tbsp syrup
1/2 tsp salt
50ml water

Method

Peel and cut the carrots (into what ever size you wish to be fair) and place in a wide-bottomed sauce pan.
Add the water, which should cover the bottom of the pan without submerging the carrots.
Turn on the heat and once the water starts to boil, reduce to a simmer and add the salt, butter and syrup and stir well.
Depending on the heat of your hob the water will boil away before long, so over the next 20 minutes add a splash of water when necessary.
The idea is that the carrots retain much of the water and its flavour and goodness is not lost by the usual boiling. Any liquid that is left in the pan is perfect for drizzling over the carrots for serving.

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Beetroot and Carrot Soup Recipe

Beetroot soup is a superb dinner party soup as the rich and vibrant colour has the wow factor, while it is has an earthy and sweet favour that will catch lots of people by surprise. This recipe is simplistic and can be put together relatively quickly.

Ingredients

4 Medium sized beetoots
4 carrots
1 onion
2 garlic cloves
1 small piece of root ginger, grated (1 teaspoon worth)
1 tsp of coriander powder
1 tsp of salt
150ml water
500ml chicken stock
knob of butter

Method

1. In a small amount of butter heat the chopped onion and garlic and grated ginger in a saucepan.
2. Peel and chop the beetoots and carrots and add them to the pan along with the water.
3. Simmer for 10 minutes until much of the water has gone.
4. Add the salt, coriander and then mix in with the chicken stock. Simmer again for at least 15 minutes.
5. Take off the heat and use a hand blender to make a thick soup.
6. You can return the soup to a heat to warm through, but it will throb and spit so don't leave it unattended.

This soup is naturally very sweet and mixing in some cream wouldn't spoil the soup if you wish.

Serve with warm crusty bread. Freshly made, or if not possible place a supermarket loaf in a warm oven for five minutes and slice and serve with the soup.

Click here for more Soup Recipes or for more beetroot ideas.

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