Baby Carrots | Bunbury Farmers Market

Broccoli & Baby Carrots Pasta

Ingredients:
2 head broccoli
1 bunch baby carrots
1 tblspn olive oil
1 onion, chopped
2 garlic cloves, crushed
1 ½ cup chicken stock
Salt & pepper
Parmesan to serve
500gm Mancini pasta of your choice

Method:
Chop the broccoli into florets then using a small knife, peel the stem and slice into rounds. Wash and slice baby carrots. Heat the olive oil in a pan, add onion and garlic and sauté until tender. Add baby carrots sauté for a few minutes. Add the broccoli and stock and simmer until tender, approx 5 minutes then season to taste. Cook the pasta following the directions on the packet then add to the broccoli sauce, stirring to combine. Serve with parmesan cheese on top.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Sweet Baby Carrot Salad

Carrots:
1 bunch of baby carrots with tops and bottoms removed and washed
Splash of olive oil
Sprinkle of salt
1 Tablespoon maple syrup
Toss the carrots in the oil and syrup, season with salt and roast for approx. 20 minutes in a 200 degree oven. Drain off juices and cool.

Salad:
½ bag baby spinach
1 cup walnuts roasted
1 tub of South Cape Persian feta, reserve the oil from the feta.
3 tablespoons of caramelized balsamic vinegar
Cut the cooled carrots into bite sized pieces and toss with the spinach, walnuts and feta.
Mix the vinegar and oil from the feta together and dress over the salad before serving.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: