Making this was a revelation to me. I’d never cooked carrots ‘en papillote’ before. What I discovered was how the carrots become infused with the aromatic sherry. I don’t think this could be achieved using any other method and its the best way to cook carrots I’ve ever come across. Its a somewhat Spanish inspired dish, especially because of the use of oranges, olives and sherry. I think the use of allspice with juniper, though a little unconventional, adds an earthy warmth and intriguing 'pine forest' notes. I used an assortment of coloured carrots but any carrots will work. I ate this as a lunch meal but you could serve as a side.
Ingredients (serves 1 or 2)
3 medium carrots, cut into thick wedges
5 olives
5 allspice berries, lightly crushed
9 juniper berries, lightly crushed
A few slices of orange
A sprig of rosemary
A wedge of cabbage heart (or 2)
150ml dry sherry (I used Manzanilla)
To serve:
A few parsley leaves to scatter.
Greek style yoghurt with harissa or chill sauce swirled through it.
Method
Ingredients (serves 1 or 2)
3 medium carrots, cut into thick wedges
5 olives
5 allspice berries, lightly crushed
9 juniper berries, lightly crushed
A few slices of orange
A sprig of rosemary
A wedge of cabbage heart (or 2)
150ml dry sherry (I used Manzanilla)
To serve:
A few parsley leaves to scatter.
Greek style yoghurt with harissa or chill sauce swirled through it.
Method
- Heat the oven to 170C.
- Lay a sheet of foil on the counter and cut a smaller piece of baking paper to fit inside
- Arrange all the ingredients on the paper (tuck some of the juniper berries in between the cabbage leaves)
- Place a second sheet of foil over the top, tenting it slightly. Crimp the edges all round to form a seal.
- Place in the ‘papillote’ in the oven and cook for 50 minutes.
- You can present it in the ‘papillote' if you wish. Remove the foil lid to reveal.
- Scatter some parsley leaves over the top. Serve with the chilli swirled yoghurt on the side.
