Carrot lyonnaise with vichy coriander carrots and goats’ cheese

Carrot lyonnaise with vichy coriander carrots and goats’ cheese

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James Martin proves that meat-free meals can be simple and delicious with this moreish combination.


For the carrot lynonnaise
  • 1 kg/2lb 4oz carrots, peeled and very thinly sliced
  • 50g/2oz butter, plus extra for greasing
  • 2 tsp ground cumin
  • 300ml/10floz vegetable stock
  • 110g/4oz goats’ cheese
  • 6 tbsp double cream
For the vichy coriander carrots
  • 24 baby carrots, trimmed
  • 25g/1oz butter
  • 1 tsp caster sugar
  • 2 tbsp roughly chopped fresh coriander
For the mustard butter sauce
  • 2 shallots, thinly sliced
  • 50ml/2fl oz white wine
  • 1 tbsp white wine vinegar
  • 1 tbsp cold water
  • 225g/8oz salted butter, cut into cubes
  • 1-2 tbsp wholegrain mustard

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Grease a medium-sized gratin dish with the butter.

  3. Layer the carrots to cover the bottom of the dish. Dot with a little of the butter. Sprinkle over with cumin, salt and freshly ground black pepper.

  4. Repeat with a layer of carrots, butter, cumin, salt and black pepper. Repeat the layering process until the dish is filled to the top, or the carrots have been all used up.

  5. Pour over the vegetable stock, pressing down lightly so all the carrots are just covered.

  6. Cover with foil and place in the oven for 1-1½ hours until the liquid is absorbed and the carrots tender, removing the foil for the last 30 minutes.

  7. Beat the goats’ cheese and double cream together until smooth and thick. Season with salt and freshly ground black pepper.

  8. Meanwhile for the vichy carrots, place the carrots, butter, 2 tbsp water and sugar into a pan and bring to a simmer. Cover with a lid and cook gently for 4-5 minutes, or until the carrots are tender.

  9. Season with salt and freshly ground black pepper, add the coriander leaves and mix until well combined.

  10. For the mustard sauce, place the shallots, white wine vinegar and white wine in a saucepan. Bring to the boil and reduce the liquid until you about two tablespoons remain.

  11. Add the cold water and reduce again until you only one tablespoon is left.

  12. Turn the heat down and, over a low heat, slowly whisk in the butter, about 25g/1oz at a time. Once all the butter has been added, remove from the heat and pass through a sieve into clean saucepan.

  13. Add the mustard and season to taste with salt and freshly ground black pepper. Set aside.

  14. To serve, stamp out a round of carrots and place in the centre of a plate. Place four vichy carrots and a quenelle of the goats’ cheese mixture on top. Spoon the mustard sauce around the edge.

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James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4