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Green ribollita soup and truffle oil

20 minutes

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10 minutes

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40–60 minutes

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35 minutes

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30 minutes

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40 minutes

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25 minutes

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20 minutes

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10 minutes

Carrot recipes

Carrot-and-orange tahini

15 minutes

Carrot-and-orange tahini

By Khanya Mzongwana

Serves Makes 200 g

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

100 g butter
1⁄3 cup canola oil
1 kg large carrots, peeled and cut into chunks
4 cloves garlic
2 T sugar
½ t salt
1 orange, zested and juiced
100 g Woolworths tahini

Method

1. Place the butter and oil into a saucepan and heat until melted and bubbling. Add the carrots and garlic and cook until softened, about 20 minutes, stirring occasionally.

2. Add the sugar and salt. Once the carrots are fall-apart tender, transfer to a blender. Add the orange juice, zest and tahini.

3. Blend at full power until very smooth. Store in glass jars in the fridge and use within a week.

Find more sauce recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Three-cheese cabbage bake

Green ribollita soup and truffle oil

Easy tuna carpaccio

Fried baby marrow flowers

Octopus and sautéed spinach

’Nduja arancini

The plum sour

Stone fruit ketchup

Ripe banana peel chutney

Pommes aligot

Duck fat aïoli with thyme

Egusi seed butter

Carrot-and-orange tahini

Carrot-and-orange tahini

Ingredients

Method