Carrots are one of my favourite vegetables. They are crunchy, versatile and have the perfect amount of natural sweetness that pairs well with so many dishes. No longer refined to chopped up sticks with dip, or roasted as accompaniments to roasted meat, carrots are now eaten shredded and raw in light summer salads, dehydrated or even steamed and blended into mash.
A new gem of a recipe I came across last week in the New York Times caught my eye: Carrot Candy. This recipe is delightfully simple and makes the perfect pick-me-up snack when the 3.00pm energy slump occurs. The small discs of carrot shrivel up in the oven, really bringing out their natural sweetness while the addition of the cumin adds a pinch of spice to the mix. Make sure you follow the recipe and actually use 8 carrots – I learnt the hard way after only using 2 and I was disappointed to see how much my carrots had shrunk and how my yield had diminished. Next time you’re scratching your head for a healthy snack idea, have a crack at these:
- 8 medium carrots
- 1 tablespoon of olive oil
- ½ teaspoon of sea salt
- ½ teaspoon of cumin
Heat the oven to 225 degrees Fahrenheit (about 110 Celsius).
Peel if desired then cut the carrots into 1/8-inch coins. Toss with olive oil, salt and cumin then spread on a baking sheet in a single layer.
Cook until slightly shrivelled, dehydrated and sweet but still soft and chewy.
Start testing the carrots after about 2 hours and remove from the oven when they’re as chewy or crisp as you like, another 30 to 60 minutes. Cool thoroughly before storing in an airtight container.