If you are anything like me, God forbid, you know that the only thing worth doing on a sunny Saturday morning is to take a trip down to the local farmers' market. The only thing more wonderful than the artisan produce is the chance to chat with the people who make it. There is no one as passionate about a cheese as the cheese-maker who stirred the curds, inspiring stuff for a cheese enthusiast such as myself. So, my morning's loot included a dense and nutty 100% rye loaf, half a smoked eel, a lump of ridiculously naughty triple cream brie (that according to said cheese-maker must be eaten with Champagne), a punnet of strawberries that tasted like REAL strawberries and these glorious baby carrots.
I have been having quite the love affair with baby carrots lately, especially those of the purple variety. I've been eating them with braised rabbit, (because a creature that likes carrots so much must taste good with them), and as a very pretty addition to crudité. But my favourite is roasted whole, with good quality olive oil, flake salt, pepper and fennel seeds, until just starting to caramelise. Today I served them with braised Puy lentils and some of the smoked eel that I brought home from the market.
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