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Roasted butternut and Cremezola

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Roasted butternut and Cremezola

30 minutes

Roasted potato salad

Christmas recipes

Roasted potato salad

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Air-fryer crispy salt and pepper chickpeas

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12 minutes

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Kale slaw

20 minutes

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Potato salad with granola sprinkle

35 minutes

Pommes Anna

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Pommes Anna

1 hour 30 minutes

Pickled rainbow carrots

Carrot recipes

Pickled rainbow carrots

10 minutes

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Pickled rainbow carrots

By Jacqueline Burgess

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus overnight pickling time

Cooking Time 10 minutes

Ingredients

1 T olive oil
400 g Woolworths rainbow carrots, cleaned, skin and tops on
2 cloves garlic, sliced
1 x 1 cm piece fresh ginger, peeled and finely sliced
1 red chilli, seeded and finely sliced
1 T sugar
2 T rice vinegar
2 t fish sauce
4 T sherry vinegar

Method

1. Heat the olive oil in a frying pan. Gently fry the carrots for about 3–4 minutes. Add the garlic, ginger and chilli and soften for 2 minutes.

2. Remove the carrots from the heat, sprinkle over the sugar and pour over the remaining ingredients. Transfer to an airtight container and chill overnight.

Cook’s note: The pickle will keep for up to 2 weeks in the fridge.

Find more carrot recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau