I’ve found this works best with younger carrots. The smaller varieties tend to be a little sweeter and they also fit more snugly in the bowl of a slow cooker without needing to be cut. While not essential, it helps to use a slow cooker with a wider, shallow bowl so you can keep the carrots whole.
Ingredients 9
250 ml vegetable stock
90 g pitted dates, finely chopped
1 tbsp coriander seeds, roughly crushed
500 g heirloom carrots, washed and trimmed
To Serve
80 g goat’s curd
coriander leaves, to serve
35 g pistachio nuts, roughly chopped
salt, to taste
ground black pepper, to taste
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Method 3
Combine the , and crushed in the bowl of your slow cooker. Add the , close the lid and cook on low for 1 hour.
Gently remove the , then hit the sauté function. Cook down the remaining liquid until it has reduced, about 5–10 minutes. By this stage, the will have broken down and the reduced to create a nice jammy sauce to dollop on the carrots.
Arrange the on a serving platter. Scatter over the , coriander leaves and . Dollop the date sauce over the top, season with salt and pepper, and serve.
