Salt Baked Carrots

What better way to celebrate the incredible flavour of heirloom and heritage carrots.  This simple recipe brings out all of the ‘carroty’, earthy, sweetness found in abundance in carrots.  Cooking with a variety of colours of carrots or even our famous Manpukuji giant carrots creates a real showstopper when the salt crust is removed.

4 servings

Prep time: 15 mins

Cooking time: 45 mins

Nutritional Information (approx.)

Ingredients

• 8 medium-sized carrots, washed and trimmed or 2 giant carrots
• 1 kg coarse sea salt
• 4 egg whites
• 2 tablespoons olive oil
• Freshly ground black pepper, to taste
• Fresh herbs (such as thyme or rosemary), for garnish (optional)

Method

1. Preheat the Oven: Preheat your oven to 200°C (180°C fan/ Gas Mark 6).
2. Prepare the Salt Mixture: In a large mixing bowl, combine the coarse sea salt and egg whites. Mix well until the salt is evenly coated with the egg whites, creating a damp, sand-like texture.
3. Coat the Carrots: Place a layer of the salt mixture in the bottom of a baking dish or roasting pan, creating a bed for the carrots to rest on. Arrange the carrots on top of the salt mixture in a single layer, leaving some space between each carrot. Spoon the remaining salt mixture over the carrots, covering them completely.
4. Bake the Carrots: Transfer the baking dish to the preheated oven and bake for 45 minutes, or until the carrots are tender when pierced with a fork (this may be a little longer for giant carrots). The salt crust will harden during baking, creating a protective layer around the carrots.
5. Remove from Oven: Once the carrots are cooked, carefully remove the baking dish from the oven. Allow the carrots to cool slightly before handling.
6. Crack the Salt Crust: Using a spoon or your hands, gently crack open the salt crust and remove it from the carrots. Be careful not to break the carrots while removing the salt crust.
7. Serve: Transfer the salt-baked carrots to a serving platter. Drizzle with olive oil and season with freshly ground black pepper to taste. Garnish with fresh herbs, if desired.
8. Enjoy: Serve the salt-baked carrots as a delicious side dish alongside your favourite main course. The carrots will be tender and flavorful, with a hint of saltiness from the salt crust.

Chef’s Notes

This recipe makes a wonderful side dish but can also be served as a vegetarian main dish.  Smear some beautiful greek yoghurt generously on a plate, sprinkle with salt and pepper and some olive oil.  Place the carrots artfully on top and sprinkle a little za’atar over the arrangement.  (The salt crust is not intended to be eaten; its purpose is to seal in moisture and flavour while the carrots bake. Discard the salt crust before serving).