Bugs bunny goes to Thailand - Thai spiced carrots
These carrots are amazing, really juicy and flavoursome a great side on a hot sunny day to a BBQ or a fragrant curry. They are a little sweet, caramelised, and have lovely overtones of ginger and garlic. Bugs bunny would not have missed out on these carrots. Carrots can be a on the hard side for little ones to gum, that's why I part boil, then roast, to hopefully get them to a good gumming softness – cook longer if you want them even softer. My 13 month ate these last night and refused to eat anything else, so that shows you how good they are, also until now she has really not taken any interest in carrots. The recipe also allows you to pimp up the grown-ups serving with chilli flakes – adding another dimension to the favour sensation.
2 carrots, peel and cut in half and then into 1 cm wide sticks
1 tsp finely grated ginger
1 crushed garlic clove
1 tsp low salt soy sauce (if you can't find low salt version then use half measurements)
Juice of ½ lime
½ tbsp agave nectar
2 tbsp olive oil
1. Put carrots in a pan with cold water and bring to the boil. Hard boil for 5 minutes.
2. Drain the carrots and let them sit out for 5 mins to allow the steam to escape and to dry them out a bit.
3. Mix garlic, ginger, lime juice, soy sauce and agave nectar in a small dish.
4. Pre-heat a tray by putting it in an oven for 5 minutes.
5. Mix the carrots with the olive oil in a bowl, the. Add the soy sauce mixture and mix.
6. Place on the preheated tray in a preheated oven fan 220C for 10 minutes. Before cooking you can separate the little ones carrots on the tray and on the remainder sprinkle chilli flakes to your liking.
These double up as an easy snack, so cook more and give them to little one the next day as a snack or part of their lunch. If you want the carrots softer then extend the boiling and baking times.
Bugs bunny has appeared in more films than any other cartoon character, sorry Micky!