ORANGE & ALMOND CARROT RIBBONS

ORANGE & ALMOND CARROT RIBBONS
This is SUCH an easy recipe and the orange adds a lovely Christmassy element to the dish! As always, veggies from the fresh fruit shop
I know roasted carrots is probably more traditional, but this way is a little bit lighter and, more importantly, frees up your all-important oven space as it’s all done on the stove. The best part? It takes about 10 minutes to make, so it can be thrown together at the last minute while your meat rests.
INGREDIENTS 750g carrots Zest and juice of 1 orange 30g toasted flaked almonds Salt
METHOD 1️⃣ Peel your carrots, then use a potato peeler to go down the length of the carrot, creating thin strips or ribbons. Repeat with all of the carrots until you have a load of beautiful carrot ribbons! They don’t need to be perfect, and if you have a mandolin, you could use that instead. 2️⃣ Place the carrots in a large pot of salted water. Bring to the boil and cook for 5 minutes until the carrots are just turning tender. Drain and return the ribbons to the pan. 3️⃣ Add the zest and half the juice of the orange, season with salt to taste, and mix. Serve warm with the flaked almonds sprinkled on top. Boom, you’re done!

ORANGE & ALMOND CARROT RIBBONS