Carrot Jam

Featured Recipe, Sep 13 2011

Great recipe! We love the combination of the sweetness of carrot with the savoury flavours of Thyme and Garlic.
The Cookpad.it Team

Carrot Jam

Yongfook

by Yongfook

I think I could open a restaurant that just serves this ALONE. So good. Spread it over crusty bread and melt those worries away! Has that sweet-savoury thing that I love and tend to incorporate in most of my recipes...

Recipe Stats

  • 1 Person Cooked This
  • 4 Comments
  • 5 Cookmarks
  • 10 Prints

  • Serves 8
  1. Medium Size Carrots (8, peeled and diced)
  2. Onion (1, diced)
  3. Garlic (3 cloves, sliced)
  4. Fresh Thyme Leaves (3 tbsp)
  5. Balsamic Vinegar
  6. Olive Oil
  7. Salt & Pepper

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How to Cook

Get your main ingredients ready - cut the carrot into chunks (try to keep them uniform size for even cooking), slice the garlic and dice the onions. You don't need to be very meticulous, it's all going to get blitzed at the end anyway!

Step 1

Get your main ingredients ready - cut the carrot into chunks (try to keep them uniform size for even cooking), slice the garlic and dice the onions. You don't need to be very meticulous, it's all going to get blitzed at the end anyway!

In a heavy casserole dish, put about half a cup of olive oil and sweat the onions and the garlic over a low heat for 5 mins. You're not looking to colour them, just infuse the oil with flavour.

Step 2

In a heavy casserole dish, put about half a cup of olive oil and sweat the onions and the garlic over a low heat for 5 mins. You're not looking to colour them, just infuse the oil with flavour.

Add the carrots, thyme and a splash of balsamic. Mix well. Season with a pinch each of salt and pepper. You may need to add another quarter cup of olive oil if you sense it is too dry. Cover and keep on a LOW heat for 45 mins, stirring occasionally.

Step 3

Add the carrots, thyme and a splash of balsamic. Mix well. Season with a pinch each of salt and pepper. You may need to add another quarter cup of olive oil if you sense it is too dry. Cover and keep on a LOW heat for 45 mins, stirring occasionally.

After 45 mins when everything has softened, take the pot off the heat and allow it to cool. When it is cooled, attack the carrots with a hand blender. You don't want to puree it completely so don't go crazy. Blend until the consistency is lumpy-smooth.

Step 4

After 45 mins when everything has softened, take the pot off the heat and allow it to cool. When it is cooled, attack the carrots with a hand blender. You don't want to puree it completely so don't go crazy. Blend until the consistency is lumpy-smooth.

Season with a dash more pepper to taste, and give it a glug of your best olive oil. Serve over warm toasted bread.

Step 5

Season with a dash more pepper to taste, and give it a glug of your best olive oil. Serve over warm toasted bread.

1 Person cooked this recipe

  • Photo Comment
    Felice

    Felice

    Cooked this 8 months ago

    Stole a photo from another makanai participant, muwhaha. Again, delicious. The sweetness of the carrots really comes out in this recipe!

    1 comment

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