serves
8
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 4 large carrots, cut into 1.5 cm batons
- 5 cm piece ginger, grated
- 1 orange, juiced, zested
- ¼ cup dill, chopped
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
Instructions
Place carrots, ginger, orange juice and zest in a saucepan. Add enough water to just cover and bring to the boil. Reduce heat to medium and cook for 15 minutes or until carrots are just tender and most of the liquid has evaporated.
Stir in dill, oil and honey. Season with salt and pepper, and serve immediately.
Photography by John Laurie.
As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
