INGREDIENTS
1 kg baby carrots, multi-coloured if possible
60 ml (¼ cup) olive oil
180 g (½ cup) honey
60 ml (¼ cup) sherry vinegar
¼ cup roughly chopped parsley leaves
Salt flakes and pepper, to taste
METHOD
1. Preheat oven on Moisture Plus with Fan Plus at 190°C with 1 manual burst of steam and follow the prompts.
2. Place carrots in a gourmet oven dish and toss in the olive oil. Place in the oven on shelf level 2, release burst of steam immediately and cook for 10 minutes.
3. While carrots are cooking, mix together the honey and sherry vinegar.
4. After 10 minutes add the sherry and honey mixture to the carrots and toss.
Continue to cook for a further 15 minutes, or until the carrots are nicely caramelised.
To serve
1. Place carrots on a serving dish, season with salt and pepper and garnish with baby parsley.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America and is viewed as one of New Zealand’s most creative chefs. Head chef and owner of award winning Mr. Morris in Auckland, this modern, approachable restaurant maximises local produce to bring to life a truly innovative menu with a nod to his Pasifika heritage. Featured beneath the main dining room is “Mrs. Morris”, where guests can experience culinary delights crafted with Miele appliances.
