Carrot Ragout recipe

These gorgeous COCA carrots deserve a special recipe to get the best flavour.  This uses lots of COCA veg as well…. win! win!

1 large onion, 2 large carrots, 4 mushrooms, about 6 fresh tomatoes (or a tin of tomatoes), garlic (optional), bacon (optional), seasoning and thyme,  2 tbsp sherry or a glug of red wine plus 1 tsp sugar. (optional).  Enough for 2 to 3 people as a main course.

Cut the onion and carrot into chunks about half cm thick. Toss in olive oil in a large saucepan and sweat over gentle heat, with the lid on, for 10 minutes. Chop the bacon, garlic and mushrooms and add to the pan. Continue to sweat with the lid on for another 5 minutes. Chop the tomatoes into small pieces (if you are fussy, remove the skins first … I dont bother) (or add the tinned tomatoes now) and add to the pan. Turn up the heat a little. Add pepper and thyme and a very little salt. Cook with the lid on, with the occasional stir, until the tomatoes are a juicy sauce and the carrots are well cooked .. about 20 minutes.  Strain the juices from the vegetables into a new pan; keep the carrot mix warm. Add the sherry/ wine if using and boil rapidly until juice is reduced and bubbly, on the point of becoming sticky but not burnt. Taste and adjust the seasoning. Return the vegetables to the concentrated sauce, stir and serve. Good with rice or potatoes or bread.

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2 Responses to Carrot Ragout recipe

  1. Gill says:

    Dears Susie … I have passed the message on to Gerald, but if he hasnt replied yet, you can reach him more directly via

  2. Suzy Erskine says:

    Dear Gerald
    I live in Carmarthen and work for Banc Organics CSA in the office. I also live on a smallholding and am interested in growing a crop of oats with a margin of wild-flowers. I’m told barley is no good, it will just flatten. Please would you recommend a variety of oats, and point me in the right direction as far as harvesting is concerned? Tony Mathews tells me you cultivate black oats. I am new to this, and willing to learn!
    Yours faithfully
    Suzy Erskine

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