Catherine Brown

Stovies with Carrots

Preparation info
  • For

    4

    servings
    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

These spicy stovies can be adjusted according to taste, or the spice element can be left out entirely.

Ingredients

  • 500 g (1lb) carrots, peeled
  • 1 tablespoon virgin olive oil

Method

Slice the carrots and potatoes wafer thin, on a mandolin if available. Heat the oil in a pan and add the cumin and curry paste. Add the onions and sauté until soft but not browned. Then add the carrots and toss. Put on the lid and leave for about five minutes, stirring occasionally.

Add potatoes, salt, lemon juice and stir well. Leave for another five minutes with the l