Crushed Carrots & Coriander

This is such a great recipe for those wonky carrots and any coriander that has bolted during the summer (you can use the flowers!) – it’s a good one for flat breads and buddha-bowl style dishes and salads.

Ingredients

  • 3-4 carrots, peeled and chopped into thick 1cm slices
  • 1 tbsp olive oil
  • 1 handful chopped coriander
  • 2 tsp soy sauce

Method

  1. Toss the carrot slices in oil and slow roast at 140c for 1 hour
  2. Remove from the oven and mash with a fork
  3. Add the soy sauce and mix
  4. Sprinkle over the chopped coriander