Carrots Chantilly Recipes

Steps:

• Put the carrots in a large frying pan with a lid. Cover with cold water, put the lid on and bring to a boil. Once boiling, take the lid off and cook over a medium heat for about 25-30 mins until all the water has evaporated.
• Reduce the heat, add the honey, butter and thyme leaves and gently cook for about 5 mins until the carrots are caramelised and golden.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
• Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.

Steps:

• Melt the butter in a casserole and add the flour.
• Stir well, then add the milk slowly while stirring sell.
• Cook sauce for 5 minutes at a low heat, while stirring off and on to prevent burning.
• Taste with salt and pepper.
• Vegetable dish: Peel, clean and thinly slice the carrots.
• Then, blanch the carrots in salted, boiling water for 6-7 minutes.
• Cool, drain and set the carrots aside.
• Cook the peas as per the package instructions, drain and set them aside.
• Add the peas to the white sauce, season to taste with the salt and pepper.
• Melt the butter in a saucepan.
• Add the carrots, season to taste, sprinkle with the parsley and reheat them thoroughly.
• Pour the sauce and the peas into a service bowl.
• Add the carrots forming a border around the peas.
• Sprinkle with paprika and serve.