Carrot & Sage Slice

 

This time last year Vegetarian Living Mag published this ‘Carrot & Sage Slice’ recipe I developed for their December issue … a simple ‘meat-free’ main that is (in my humble opinion, ahem) the perfect centre-piece to any Thanksgiving or Christmas dinner. Ta-da! And yes, I realise Thanksgiving isn’t exactly a UK tradition but since our stint in the States we’ve made a point of celebrating it – always with a huge spread and usually a few invited guests, so it’s definitely an established holiday for us now. I think we’ve won most of our non-American friends over too, I’m pleased to say … even the ones who had never seen ‘Planes, Trains & Automobiles’. Say wha?!

 

It’s unfortunate though that we (that’s the all-encompassing British/Irish ‘we’) seem to have latched onto the whole ‘Black-Friday’ thing (I know, last pay-day before Christmas and all that) and yet completely surpassed the whole point of Thanksgiving itself, which, in my eyes, is decidedly less commercial than Christmas … and probably why I love it. However, being a die-hard bargain-hunter at heart you’d think the Black Friday sales would be right up my street when in actual fact they fill me with utter dread – much like the January sales, which are closely akin to the seventh level of hell. Look, I love a bit of retail-therapy as much as the next person but don’t you think it’s all gotten a bit out of hand? With YouTube flooded with ‘haul’ videos, Twitter being almost like a never-ending ad-reel, and everyone’s desire to seemingly want ‘more, more, more’ it kind of takes the shine out of shopping for me – in fact, it more often than not makes me feel a wee bit dirty … as if I’m contributing to everything that is wrong with the world.

 

I know how lucky I am. I have a wonderful Husband and family. A beautiful home (albeit it rented) filled with plenty of ‘stuff’, and yet none of that really matters if you don’t have perspective on what is truly important. Sure, there are always going to be things I ‘want’ but does that mean I should have them? I’m not so sure it’s healthy to have everything you covet, and I’m also not so sure the subliminal messages we receive daily (whether it’s on YouTube, Instagram or any other social media outlet) to essentially buy to your hearts content are healthy either. It’s relentless – and, for the record, it doesn’t make us happy. Whenever I get these overwhelming urges to purchase something frivolous I remind myself of that story I read as a child …  ‘What Wanda Wanted’ – er, anyone else remember those Christmas Storyteller magazines? Ah, memories. Anyway, suffice to say, anytime I had a tantrum after not getting ‘what I wanted’ my Mum would say ‘What Wanda wants, Wanda must have’! Even now, those words feel me with dread.

 

Now, I know this all feels a bit ‘party-pooper’, and it’s not that I’m saying we shouldn’t treat ourselves now and then but the extremity of our consumption maybe needs taming – mine included. I’m desperately trying to pare down my lifestyle (easier said than done) and rid myself of all the things that regularly weigh me down. It always feels so great when I do a massive clear-out and donate all those bits to charity. It’s like starting afresh every time. And then as quick as you can say ‘Black-Friday Sale’ the house seems to fill up with crap again. Ugh. So yeah, it’s definitely a work in progress. What are your thoughts on our collective consumerist tendencies?

 

Oh, and before I forget why I actually came on here … Happy Thanksgiving ya filthy animals! Wait. Wrong holiday.

What you’ll need

 

For the Loaf

4 Shallots, finely chopped

2 Large Parsnips, finely diced

100g Breadcrumbs, pref. stale

4 Large Carrots, grated

25g Sage, finely chopped

25g Rosemary, finely chopped

3 Sprigs of Thyme

30g Flat Leaf Parsley, roughly chopped

1 tbsp Cider Vinegar

2-3 tbsp olive oil

Salt & Pepper

 

For the Caramelised Carrots

16-20 Baby Carrots

3 tbsp Agave, Maple Syrup or other Sweetener

2 tbsp good quality Olive Oil

3 Sprigs Rosemary, finely chopped

Several Sprigs of Thyme

Salt & Pepper

 

For the Redcurrant Glaze

120ml Redcurrant Jelly

3 Tbsp Sugar

1 tbsp Balsamic or Red Wine Vinegar

1 Cinnamon Stick

1 Star Anise

 

What you’ll do

Heat the olive oil in a large pan or skillet. Add the shallots and gently fry for several minutes before adding the parsnip. Season, cover and sweat for a few minutes until the parsnip begins to soften. Next, add the finely chopped sage, rosemary and thyme leaves, stir to combine and allow the flavours to infuse for a few minutes more.

 

Add the breadcrumbs to the pan, season generously, cover and let the crumbs absorb the flavours in the pan for 5 or so minutes, stirring every now and then to prevent sticking.

 

Squeeze out all excess juice from the grated carrot – it is crucial the carrot is as dry as possible. Add to the pan along with the cider vinegar. Season and stir to combine. Cover and allow the carrot to reduce. Cook for around 10 minutes more or until the mixture is fairly dry but holds its shape when pressed.

 

Grease a small loaf tin and transfer the mixture to the tin. Press firmly with the back of a spoon and cover tightly with foil, ensuring the foil touches the slice. Allow the mixture to cool before transferring to the fridge where it will chill overnight – you will achieve a firmer slice this way. If using immediately then pre-heat oven to 200 degrees celsius and bake covered for 45 minutes and uncovered for a further 30mins. Remove from oven and allow it to cool slightly before gently turning out onto a serving platter.

 

In a separate baking dish, toss the baby carrots with the oil, agave, seasoning and herbs. Cover and bake for 1hr 15minutes at 200 degrees celsius, giving it a shake once in a while to prevent sticking. For ease, you can cook the slice and carrots at the same time. Once cooked, arrange the carrots on top of the slice.

 

Place all the redcurrant glaze ingredients into a pan and bring to a gentle simmer for around 10 minutes. Let it cool slightly before spooning/brushing over the slice.

 

Can be served immediately but is equally good the next day.