ROASTED CARROTS, SHERRY VINEGAR Michael Meredith
INGREDIENTS 1 kg baby carrots, multi-coloured if possible
Serves 8
Appliance/function Moisture Plus
60 ml (¼ cup) olive oil 180 g (½ cup) honey
Preparation time 15 minutes
60 ml (¼ cup) sherry vinegar ¼ cup roughly chopped parsley leaves Salt flakes and pepper, to taste
Cooking time 25 minutes
METHOD
1. P reheat oven on Moisture Plus with Fan Plus at 190°C with 1 manual burst of steam and follow the prompts. 2. P lace carrots in a gourmet oven dish and toss in the olive oil. Place in the oven on shelf level 2, release burst of steam immediately and cook for 10 minutes. 3. W hile carrots are cooking, mix together the honey and sherry vinegar. 4. A fter 10 minutes add the sherry and honey mixture to the carrots and toss. Continue to cook for a further 15 minutes, or until the carrots are nicely caramelised.
To serve 1. Place carrots on a serving dish, season with salt and pepper and garnish with baby parsley.
13.
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