Charcoal-Roasted Carrots with Lovage Broth
Ingredients
Directions
Ingredients
6
medium carrots, preferably purple
Lovage Broth
2 l
liters (70 fl oz/8 cups) vegetable stock
1
piece of turmeric, about 3 cm (1 1/4 in), sliced with skin on
1 tsp
black peppercorns
1 tsp
coriander seeds
1 tsp
Sichuan pepper
1 tbsp
white wine vinegar, preferably champagne vinegar
1
sprig of lovage
sea salt flakes
To Serve
lovage (not too much as it has a very strong, potent flavor)
parsley leaves
watercress
cold-pressed rapeseed (canola) oil
Charcoal-Roasted Carrots with Lovage Broth
For this delicate first course, the skin of purple carrots is burnt to oblivion before being rubbed away—a quick, impactful way to cook the carrots before cutting them into tiny bull’s-eyes and serving them in a turmeric lovage broth.
6 servings
- Start with the broth. Boil the vegetable stock together with the turmeric, peppercorns, coriander seeds, and Sichuan pepper. Leave to cook for a few minutes, then take off the heat. Add the vinegar and lovage. Stir a few times, cover with the lid, and leave to stand for around 20 minutes. Strain and season with a little salt.
- Add charcoal or firewood to half the barbecue (grill) so that you have space to roast the carrots using indirect heat later. Light the barbecue, and once it is burning strongly, place the carrots straight onto the charcoal so that the outer layer burns. Turn several times using tongs. Pick up the carrots, place on the grill, and position them on the charcoal-free side. Close the lid and roast using indirect heat for around 30 minutes. Remove using tongs and leave to cool.
- Rub the skin off the carrots, either by using rubber gloves or with a plastic bag. Cut the carrots into slices around half an inch thick.
- Plate up the carrot slices, top with the herbs and watercress, then finish with broth and a few drops of a flowery, cold-pressed rapeseed oil.
Recipes excerpted with permission from The Green Barbecue Cookbook by Martin Nordin published by Hardie Grant Books, May 2022.