Christmas carrots in a bag
A theatrical technique that seals in the flavour and lets the veg cook in its own moisture. You’ll need baking parchment and a stapler.
Ingredients
- 8 good-sized carrots, peeled and chopped into 1cm diagonal chunks
- 1 cinnamon stick
- 1 star anise
- 3 whole cloves
- 1 bay leaf
- a little oil
- salt and pepper
Method
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Step 1
Heat the oven to 180°C/Gas 4. To make the bag, spread out a rectangle of baking parchment, approximately 60 x 30cm, with the longer side towards you. Fold it in half from left to right. Double-fold the top and bottom ends and secure the folds closed with bulldog clips.
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Step 2
Put the carrots in a bowl, season well with salt & pepper and mix with enough oil so that the seasoning sticks to them. Tip them into the bag with the spices, bay, butter and a dash of water. Double-fold the open edge of the bag and clip it closed.
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Step 3
Sit the bag in a roasting tray and bake for about 30 minutes; the bag should puff up. Turn out into a bowl or open at the table like a big bag of crisps.