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