A great way to serve these carrots is with Desiree Nielsen's aromatic sage-fried tofu. It's a creation that's simple enough for a midweek meal, and fancy enough for a vegan dinner party.
- 500 g heirloom carrots, trimmed with tops removed
- 1½ tbsp olive oil, divided
- salt and freshly ground pepper
- 2 tsp garlic, minced
- 2 tsp shallots, chopped
- 3 tsp fresh rosemary, finely chopped
- 1 cup white wine
- ¼ cup balsamic vinegar
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.
1. Preheat oven to 190ºC (375ºF).
2. Chop carrots in half, lengthwise. Place on baking tray cut side up. Drizzle carrots with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast in oven 30-40 minutes, or until tender.
3. In a saucepan pan over medium-low heat, add remaining olive oil. Add garlic and shallot and saute. Add rosemary, white wine and balsamic vinegar, and increase heat. Once mixture reaches a boil, reduce temperature to medium and cook until reduced by half.
4. Season with salt and fresh ground pepper to taste. Drizzle over carrots,