Eating Seasonally -Sweet glazed carrots

Our seasonal eating series continues this month, and as things warm up, our plates come alive with the vibrant colours and fresh flavours of late spring! In this recipe, we’re celebrating the sweetness of carrots, the earthy taste of artichokes, and the peppery pop of radish, all brought together with a creamy pea hummus.

While roasting carrots is often the go-to for coaxing out their natural sweetness, we’ve opted to grill our carrots in a skillet. Not only does this save on time, but its subtly smoky results add an additional layer of flavour to the dish.

To further elevate the dish, we’ll be incorporating seasonal herbs – we’ve opted for fragrant thyme, as its woody, floral essence pairs beautifully with the sweetness of carrots. But, with a bounty of fresh herbs at your disposal through late-spring and summer, you are free to experiment with the likes of rosemary, parsley, tarragon, and more, until you find your own perfect match.

But here’s the kicker – this recipe’s pièce de resistance – we’ll be showing you how to quick pickle your seasonal vegetables, so you can enjoy their fresh flavours for even longer! By submerging thinly sliced radish in a tangy brine, not only are we able to preserve its crunchy texture, but it also adds a welcome burst of acidity, helping to balance flavours, and breathe new life into any seasonal dish. So, without further ado, let's dive back into the wonderful world of seasonal eating!

Seasonal Sweet glazed carrots

Serves 2

Vegan

Prep time: 15 minutes – an element made at least 1 day before.

Marinating and setting time – 1 hour

Cook time time: 30 minutes

Total time: 1 hour 45 minutes

Ingredients

Quick pickle radish - preferably make the day before for desired taste.

-          100g fresh radishes – thinly sliced

-          50g Vinegar – anything but Malt and balsamic

-          50g cold water

-          ½ tsp. salt

-          ½ tsp. granulated sugar

-          Pinch dried thyme

Pea hummus – done at least 1 hour before to reach desired texture.

-          400g fresh peas – frozen can also be used

-          200g tinned chickpeas – liquid drained. (reserve the rest of 200g for garnish)

-          1 clove garlic

-          50g water

-          100g olive oil

-          Pinch of salt

Marinated artichoke hearts – done at least 1 hour before to reach desired taste.

-          Tinned Artichoke hearts - here is an example

-          1 lemon, juiced

-          2 tbsp. olive oil

-          ½ tsp. Mixed herb seasoning

-          Salt and pepper to taste

Sweet glazed carrots

-          4 large carrots - Peel and Cut carrots in half lengthwise.

-          3 tbsp. vegetable oil

-          2 tbsp. maple syrup

-          Salt to taste

Pan-roasted Sumac chickpeas

-          Tbsp. vegetable oil

-          200g chickpeas

-          1 tsp sumac

Garnish

-          Fresh thyme

Method

Pea hummus

1.  In a medium pan bring some salted water to a boil. Add the peas and cook for 5 minutes or until the peas have softened.

2. Drain water into another pan and allow to cool. Save cooking water for cooking your artichokes.

3. Once cooled add to a food processor or blender: cooked peas, chickpeas, garlic clove, water, olive oil and a pinch of salt. Blend until smooth.

4.  Place into a clean container and allow to set in the fridge for at least 1 hour before use.

5.  Store for up to 3 days in the fridge.

Marinated artichoke

6.  Drain and rinse well. Bring a saucepan of water to the boil (same water used for cooking peas). Add artichokes and simmer for 3 minutes, stirring occasionally. Allow to cool.

7.   Once cooled place your artichokes in a bowl and add lemon juice, olive oil, mixed herbs and salt and pepper to taste. Allow to marinate in the fridge at least 1 hour for desired taste.

8.      Store in a clean container for up to 5 days in the fridge.

Quick pickled radish – preferably make the day before for desired taste.

9.   Wash and dry Jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.

10.  Fristly add your flavourings at the bottom of your jar.

11.  Next add your radish, ensure they are tightly packed and leave an inch of space at the top of your jar to enable seal.

12.  In a small pan, place the vinegar, water, salt, and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the radish, filling each jar to within 1/2 inch of the top.

13.  Seal your jar and allow to cool at room temperature. Once cooled, place in fridge ready to use 24 hours later.

14.  Store for up to 1 month in the fridge.

Pan-roasted Sumac chickpeas

15.  In a cast-iron skillet add oil to a medium-high heat and swirl to coat. Add the chickpeas and pan fry for 5 minutes while continuing to stir so the chickpeas don’t burn. They will be done once golden brown all the way around. Turn off the heat and add the sumac to lightly toast and stir until well coated.

16.  Remove chickpeas and allow to cool.

17.  Store in a container for up to 3 days in the fridge.

Sweet glazed carrots

1.      Heat a large cast-iron skillet over medium-high heat. Add oil and swirl to coat. Add the carrots in a single layer, flat side facing down, then place another heavy pan on top to weigh down the carrots. Cook without stirring for 5 minutes.

2.      After 5 minutes flip the carrots round and cook for a further 4 minutes and place the heavy pan back on top. Turn off the heat, pour the maple syrup and move the carrots around until well coated. Salt to taste

3.      Remove off heat and it’s ready to place.

4.      Can store carrots in the fridge for up to 3 days.

Plating suggestions.

-          Pea hummus first

-          Carrots on top of hummus

-          Marinated artichokes per carrot

-          1 or 2 pickled radish per carrot

-          Sprinkle sumac chickpeas all over

-          Garnish with type

Written by Hayley Lawson and Ngwafu Tansie