SMOKED CARROTS, CRISPY BACON & CHERVIL


We use sandy sable carrots from NATOORA, these carrots pack a flavour punch that can't be rivalled. They are salt-baked then slow smoked, ready to heat up and serve with chervil & crispy bacon.

 

Cook time:  8-10 minutes

 

Ingredients:

1 Tray of smoked carrots

1 Pot  of unsalted butter

1 Pot crispy bacon, chive & lemon zest topping 

Chervil

 

To cook:

1. Preheat the oven to 180c (if you are cooking something at a higher temp, that's also fine too)

2. Cook for 8 minutes until piping hot throughout.

3. Transfer to a plate and cover the carrots in the butter with a spoon, sprinkle with the crispy bacon & chive topping. 

4. Top with chervil & serve.

 

Allergens: Milk ( lactose) (not suitable for vegetarians)