poppy seeds add texture and flavor to this recipe and counteract the slightly sweet flavor of the carrots and orange Bake.
1½ lb/675 g carrots, cut into thin strips
1 leek, sliced
1¼ cups fresh orange juice
2 tbsp clear honey
1garlic clove, crushed
1 tsp allspice
2 tsp chopped thyme
1 tbsp poppy seeds
salt and pepper
sprigs of fresh thyme
strips of orange rind
Carrot and orange Bake
1. Cook the carrots and leek in a pan of boiling lightly salted water for 5-6 minutes. Drain well and transfer to a shallow ovenproof dish until required.
2. Mix together the orange juice, honey, garlic, allspice, and thyme and pour the mixture over the vegetables. Season with salt and pepper to taste.
3. Cover the dish and cook in a preheated oven, 350° F/180°C, for about 30 minutes, or until all the vegetables are tender.
4. Remove the lid and sprinkle with poppy seeds Transfer the bake to a warmed serving dish, garnish with the fresh thyme sprigs and orange rind strips, and serve immediately.
lemon or lime juice could be used instead of the orange juice if you prefer.garnish with lemon or lime rind
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