Gary Maclean

Baby Carrot & Coriander Tart

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Preparation info
  • Makes

    4

    Portions
    • Difficulty

      Easy

Appears in
Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes
Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

  • About

Carrot and coriander is such a classic combination. The coriander I used in this recipe was from the community garden. It had just gone to seed and the seeds were still green – the blast of intense flavour that they gave was incredible. The only way you are going to replicate this is to grow your own.

Ingredients

  • 500 g (1 lb 2 oz) carrots
  • 300

Method

  1. Your first task is to make a carrot purée. To do this, wash, peel and rewash your large carrots, then dice and place into a pot of seasoned water. Bring to the boil and cook until tender.
  2. Pass the carrots through a colander, making sure to keep any liquid.
  3. Blitz the carrots and some of the liquid in a blender and purée until smooth. You may need to ad