SOME THINGS I LIKE TO COOK

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ACKNOWLEDGEMENT TO COUNTRY


Some Things I Like to Cook & Clementine Day acknowledge the Traditional Custodians of the land on which we work, create and live, and we recognise that Sovereignty has never been ceded.
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︎Copyright Some Things I Like to Cook 2020


Carrot Puree with Grilled Witlof & Caramelised Onions



I really really like carrots. They are sweet and delicious and last for ages in the fridge. Like a really long time. I don’t know how they do it, but they are very resilient to my forgetting they’re there. This is a really yummy veg dish, and has been known to be a main meal in our home. But as a little shared entree, feels extra fun and fancy. Witlof is the perfect kind of lettuce-y thing to grill, because it’s so crunchy and crisp. Endive works well here too. And the carrot cooked like this is like velvet, sweet velvet! The sweetness of the carrot and onions helps to balance the bitterness of the witlof.



Ingredients:

6 carrots
1 lemon
2-3 witlof
100g butter
pinch of salt
1 red onion
3 tablespoons balsamic vinegar
2 cups water, divided
1/3 cup brown sugar
1/2 cup of mixed herbs, mint, parsley and dill






Method: 

In a large fry pan, melt butter. Peel and slice your carrots in 4mm rounds. Add them to the butter along with a pinch of salt and 1 cup of water and cook them slow and low, basting them in the butter until tender and soft and the water has full reduced. They will look glossy and should break apart easily when pushed with a spatula.

Peel and slice your red onion, add to a small saucepan with the balsamic, water, brown sugar and a pinch of salt. Bring to a simmer, stirring constantly until the sugar dissolves and then leaving to bubble away for about 15 minutes. The water should be completely reduced and you should be left with sticky, almost black glossy onions.

Meanwhile, get a griddle pan heating up over medium/high heat. Half the witlof longways and lay on pan, cook (without moving) until strongly charred lines appear, and turn and repeat on the other side.

Add your cooked carrots to a blender with any remaining buttery liquid and the juice from the lemon and blend until velvety soft.

Grab your mixed herbs and roughly chop.

I like to serve the caramelised onion on top of the carrot puree, topped with the witlof and the herbs.