Root, Stem, Leaf, Flower by Gill Meller

Author:Gill Meller [Gill Meller]
Language: eng
Format: epub
Publisher: Quadrille Publishing Ltd
Published: 2020-04-18T00:00:00+00:00

CARROTS COOKED IN BUTTER, RED WINE, BAY, STAR ANISE AND CINNAMON

Carrots, like so many of our favourite root vegetables, can be cooked, or not cooked, in a thousand wonderful ways and this is one of them. The whole process happens very slowly, at a gentle heat. I wanted to create something similar to the carrots you’d find in a beef stew after hours of lazy simmering, but in this case without the beef. Star anise and cinnamon complement the sweetness of the carrots, and the red wine and butter give you a beautiful, rich sauce.

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