[Preparation Time: 1-1 1/2 Hours]                                                                            [Covers: 21-30]

 

INGREDIENTS

  • 2.000 kg roughly chopped peeled carrots
  • 0.005 kg chopped parsley
  • 1/2 tea spoon salt
  • 0.010 kg vegetable oil
  • 2 L boiling water

PREPARATION

  1. Preheat oven at 225 °C.
  2. In a medium size pot add the carrot then the boiling water. Bring to the boil and turn the heat down and allow to simmer for 10-15 minutes.
  3. Use a colander to remove the boiling water and place the partially cooked carrots in a medium size roasting tray. Place the parsley, salt, and oil in a small bowl and mix well. Use a small brush to base the carrot with the mixture before putting in the oven.
  4. Roast carrots for 35-40 minutes. Remember to check the vegetable regularly to ensure thorough and even roasting. It is recommended that you turn the tray around after 20 minutes to encourage a nice and even colour.
  5. Remove from the oven and place in a serving dish. Serve with the meal of the day.