Carrots in a Bag

Name: Carrots in a Bag
Yield: Serves 4
Ingredients: salt and black pepper; knob of butter; 8 good-sized carrots, peeled and chopped on the diagonal into 1cm chunks; 2 tbsp olive oil; salt and black pepper; 2 rosemary sprigs; 2 garlic cloves, unpeeled; 2 bay leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

We originally used this method in the Field Kitchen for new potatoes in the summer, then found that it works brilliantly for carrots and Jerusalem artichokes too. It’s a nifty technique that seals in the flavour and lets the veg cook in its own moisture. You’ll need baking parchment and a stapler.

Ingredients

2 rosemary sprigs
2 garlic cloves, unpeeled
2 bay leaves

Side dish
Vegetarian
Summer
Gluten-free

Method

Heat the oven to 180°C/Gas 4.

To make the bag, spread out a rectangle of baking parchment, approximately 60 x 30cm, with the longer side towards you. Fold it in half from left to right. Double-fold the top and bottom ends and staple the folds closed with two staples.

Using