Roasted carrots are terrific because the flavour is intensified and you can get the edges quite dark which gives a really complex, less sweet tasting end result that is like carrot on viagra. A roasted carrot paste has all this, and a softer, moist texture that goes really well with roasted or grilled meats.
- olive oil
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.
Simply toss peeled and chopped carrot with olive oil, some salt and pepper, and roast in a hot oven (220°C is good) until starting to colour. They may need tossing and turning. Allow at least 40 minutes for them to cook.
Mash the carrots up to a coarse paste, adding a bit more extra virgin olive oil to bring out the flavours as you see fit.