Rabbit food? Think again. Carrots bring warmth, earthiness and colour to meal times. We love them warmed with butter, and served in our rosemary and brandy chicken recipe; or roasted in Peter Gilmore’s all-time favourite salad with feta, almonds and sherry caramel. They work wonders in our carrot and parsnip salad, or paired with pickled beetroot in Curtis Stone’s recipe.
And yes, we have carrots in cake form. Try the carrot cupcakes with cream-cheese icing; for some gentle spice, we recommend the masala carrot cake from Adelaide’s Shirni Parwana.
Warm roast carrot and parsnip salad with rye croûtons
Carrots with garlic, ginger, spring onion and smoked chilli butter
Smoked trout, carrot and quinoa salad with harissa dressing
Rosemary, mustard and brandy chicken with buttered carrot
Ginger carrot cake with salted butterscotch frosting
Roast lamb and carrots with buckwheat and carrot top pilaf
Peter Gilmore’s roasted carrots with feta almonds and sherry caramel
Ester’s roast carrots with honey, sesame and parmesan
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