Baby heritage carrots, charred onions and purple sage

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40222272_333968727427235_7430355368393310208_n40164221_287549598509867_8396779613367304192_n40084257_254282538551416_5393336475360165888_n40075291_1985435564841475_5984267878721912832_n40097013_1840931075993293_6454538695662895104_n40242579_1136199649865193_5291213766652854272_n40074902_941452016039469_6492259108501061632_n40221135_259241764698900_7196470699496570880_n40140020_269771447194085_1818435908416831488_n40100517_411392009394741_6751737620658651136_n40114708_292238088229800_2480664980072955904_nIngredients:

  • 3 bunches of large salad onions
  • 5 heritage carrots
  • Fresh sage
  • Crispy sage leaves
  1. To begin this dish place a large frying pan onto a medium heat, wash and dry both your carrots and onions.
  2. For the onions, take them whole and slice them in half and place into a dry hot pan, as you want to caramelise their natural sugars. Once charred and al dente place them onto an oven tray.
  3. For the heritage carrots slice them in half again, place them cut slice down into a dry pan and cook until lightly coloured and caramelised
  4. Remove from the pan and drizzle with cold press olive oil, a pinch of pink sea salt and 2 twists of black pepper.
  5. Now place them into a pre-heated oven to finish off their cooking. You want them to be al dente and sweet. To finish off the carrots, add a teaspoon of organic runny honey, this both glazes the carrots but also gives them that beautiful candy sweet note.
  6. Cook both the onions and carrots for 10-15 minutes at 160 degrees.
  7. Whilst the vegetables roast, pick some fresh purple sage leaves, wash and dry them. For this dish, there are two textures of sage; fresh leaves and crispy sage leaves.
  8. To create the crispy sage leaves, place a knob of butter along with a drizzle of olive oil into a small frying pan.
  9. Once the butter is lightly foaming add your leaves and cook until they go a lovely light golden colour.
  10. Remove from the pan and place onto some kitchen roll to drain.

To plate lay two pieces of charred onion onto a pre-warmed plate, along with your carrot, to finish drizzle with a little organic honey and dot your sage leaves around the dish.

Serve with some rustic bread of your choice

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