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- TV chef Rachel Green on cooking carrots
TV chef Rachel Green on cooking carrots
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- Roast carrots in a little olive oil (parboil larger ones) either on their own or around a joint of meat - add herbs such as thyme or rosemary and crushed garlic for extra flavour.
- Toss some carrot batons in olive oil and cook on a griddle until tender.
- Microwave with a little orange juice to give delicious crunchy carrots with a citrus twist.
- Stir-fry carrots with a selection of other crunchy vegetables to add colour and texture to Oriental dishes.
- Cut carrots into batons and serve with dips as a healthy alternative to crisps and they're also great for picnics and kids' lunch boxes.
TV chef Rachel Green
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