The rainbow carrots in our VegBags are so spectacular that I just had to look out a recipe for them – though if you receive a Classic VegBag, you can of course use the traditional orange carrots for this, too! I’m also really pleased to be able to share with you a recipe from one of my favourite cookery blogs, the Skint Foodie – I can’t recommend this site enough: for the passion, for the sparky writing, the inspiring attitude to cooking well on a budget, for the flavours you can almost smell on the screen and for the incredible backstory that brought the Skint Foodie to create his blog. He’s also (very important this) a fellow south Londoner!
Ingredients
serves two
300g carrots, cut into 6mm x 50mm batons
10g butter
1 dsp lemon juice
1 dsp demerera sugar
1 dsp soy sauce
1 tsp crushed garlic
1 star anise
Method
Put all the ingredients into a small pan. Don’t cover. Boil away (not simmer) for 15 minutes or so until the carrots are coated in a thick glaze, stirring frequently. Bin the star anise.