4 Bites: Carrots

Nutritious and tasty side dishes to perk up your winter menus.

Carrot, courgette and noodle salad

1. Whisk 1 Tbsp fish sauce, 1 tsp each of soy sauce and sesame oil, the zest and juice of 1 lime, a small knob of finely grated ginger and a little grated palm sugar (or 1 tsp mirin). Chill.
2. Peel 1 large peeled carrot and 1 courgette into ribbons and toss together with a large handful of cooked rice noodles, fresh mint and coriander leaves and ¼ cup crushed cashews or peanuts. Add dressing to taste. Serves 4

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Haitian pickled vegetables (pikliz)

1. Finely shred ¼ cabbage, 1 onion and 3-4 carrots. Finely chop 1 hot chilli and mix all together.
2. Pack into 2 large (600ml) jars (or 4 x 300ml jars) and cover with 2½ cups white vinegar mixed with the juice of 2 grapefruit. Seal jars and store in the fridge for 2-4 weeks.

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Mashed carrot and parsnip

1. Boil 3 peeled, chopped carrots and parsnips in cold salted water until tender.
2. Drain, add a Tbsp each of sour cream and butter and mash until smooth. Add a handful chopped chives and dill and season. Serves 4

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Tandoori carrots

1. Blitz 1-2 red chillies, 2 cloves garlic, 1 small knob each of ginger and turmeric (or 1-2 tsp powdered turmeric), a small handful coriander stalks, 1 tsp each of cumin and garam masala, the zest and juice ½ a lemon and a splash of olive oil until smooth.
2. Whisk paste through ½ cup yoghurt and slather on to 1-2 bunches of baby carrots (reserve enough marinade to serve). Roast in a hot oven until fork-tender. Drizzle with additional marinade and sprinkle with coriander to serve. Serves 4

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