Now Hare This ~ McKimson-1958
Oh the carrots that bloom in the spring time
I’d rather have carrots than fish
Or pheasants or fowl or even an owl
In fact they are my favorite dish.
This delicious warm salad is a tasty accompaniment to most meats and fish, and is equally satisfying when eaten cold. The buttery sweetness of the roasted carrot and apple is offset by the slightly bitter turmeric, creating a comforting and nourishing dish that is full of anti-oxidants and anti-virals.
With the addition of some fresh green leaves and a little good cheese (feta, goat, aged cheddar) or some nuts it’s a meal in itself.
A cup of chicken or vegetable stock and a few moments in a blender and you have a splendid soup. I have also folded leftovers into an omelette. This is a dish that is endlessly versatile.
4 cups of raw carrots – halved and chopped into short pieces, one large brown onion – peeled and cut into wedges, 1 large apple or two smaller ones, 1 heaping tablespoon of ghee (or butter), 1 heaping tablespoon of coconut oil, 1 tablespoon of balsamic vinegar, 1 tablespoon of turmeric powder, 1 heaped teaspoon of cumin seeds, 1 teaspoon ground cinnamon, salt and pepper.
Preheat oven to moderate (170 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).
Chop carrots and onions.
Dump carrots, ghee, coconut oil and cumin seeds into a saucepan. Heat until butter and oil has melted and makes a shiny fragrant coating on your carrots. *Note – Vegans, omit ghee and add extra coconut oil.
Now that carrots are well covered in oil, add in your onion wedges, balsamic vinegar and your turmeric. Stir well over low heat to coat.
Dump your vegetables into a baking paper lined tray (makes clean up a breeze!). Use a spoon or a clean hand to spread the carrots and onions out in an even layer.
Now place into the hot oven and roast for twenty to thirty minutes. Time will depend on size and hardness of carrots and how fast your oven is. When tested carrots should be softish but not quite done.
Chop apple and rub between your fingers with a little ghee or coconut oil. Remove tray from oven and scatter chopped up apple pieces over the top of the baked vegetables.
Sprinkle apple with cinnamon. Don’t panic if a little gets onto the carrots and onions.
Return to oven for ten minutes. Apple should be warmed through and cooked, but not mushy. Stir well to combine apple with carrot and onion. Serve and enjoy! 🙂
PS – If you are avoiding grains or carbs, this dish goes beautifully well with my Nana’s Curried Sausages Recipe. Here’s a picture of what that meal looks like, with a little good sauerkraut folded through too. This meal is a delight – all earthy comfort and nourishment. Sweet, spicy curry goodness…