My love of the carrot is growing – it really is a very versatile vegetable and the colour it provides to dishes adds a bit of warmth during the winter. Carrots partner very well with coriander and I have decided to use my gnocchi recipe to see if it works with carrot in place of parsnips – it appears that it does, but one word of warning – ensure you cook the carrots well and puree them before you add the flour to ensure you can roll them and they have the correct texture.
Ingredients
400g Carrots
70g of gluten free flour
2g of coriander stalks chopped finely
Coriander seeds to garnish
salt + pepper
Method
Cook the carrots till very soft and puree
add the flour, coriander stalks, salt + pepper and mix well
Roll into a 1cm width sausage on a floured board and cut even 1 cm strips.
Roll into a ball and flatten with a fork.
Boil till they float in water.
Serve
I thought I would add a picture of this little chap with his orange (red) breast – he was very friendly!
Julie
I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My specialty is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and complex food intolerances. I also have experience in dietetic treatment of people who have bariatric surgery and weight management.
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