NEW SEASONS CARROTS and POTATOES BAKED IN PAPER
New seasons carrots are perfect for cooking in this way as are new potatoes!
Per person
4-6 small new season carrots, scrubbed and ends removed
4 small potatoes, washed
2 garlic cloves, crushed
2 sprigs of fresh thyme
1 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
Method
Preheat the oven to 200C
Place the carrots, potatoes garlic, thyme and oil in a bowl, season well and toss to coat.
Cut a square of baking paper large enough to hold the carrots comfortably (up to 4 servings per bag) and fold in half to make a crease. Unfold it and lay the carrots on one half along with the oil and herbs etc. Bring the other half of the paper over the carrots so both ends meet. Fold the edges tightly to form a pillow like shape. Make sure that the package is well sealed.
Place onto a tray and bake for 30-40 minutes. The package will puff up like a pillow. Serve immediately and open at the table.
Per person
4-6 small new season carrots, scrubbed and ends removed
4 small potatoes, washed
2 garlic cloves, crushed
2 sprigs of fresh thyme
1 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
Method
Preheat the oven to 200C
Place the carrots, potatoes garlic, thyme and oil in a bowl, season well and toss to coat.
Cut a square of baking paper large enough to hold the carrots comfortably (up to 4 servings per bag) and fold in half to make a crease. Unfold it and lay the carrots on one half along with the oil and herbs etc. Bring the other half of the paper over the carrots so both ends meet. Fold the edges tightly to form a pillow like shape. Make sure that the package is well sealed.
Place onto a tray and bake for 30-40 minutes. The package will puff up like a pillow. Serve immediately and open at the table.
Alison Lambert
