WIN! ✨
Week 3: Zero-Waste Carrot Jam w/ Baked Camembert @callherchef 👩🍳
Bake, recreate, or experiment with this carrot jam recipe, then share your picture with us using #ODDBOXCREATIONS for your chance to win 4 x Boxes! 📦
What can I substitute?
🥕This jam recipe only has 3 ingredients; the carrots, sugar and cinnamon stick.
Instead of the cinnamon, you can use vanilla, nutmeg, bay leaves, orange zest,
lemon zest, or nothing.
🥕You can use brie cheese instead of the camembert, or serve the carrot jam on
toasts, pancakes, scones, yoghurt, pies, porridge…
Prep time: 15 minutes
Cooking time: 1 hour
Ingredients:
*600g carrot
*300g white caster sugar
*1 cinnamon stick
*1 camembert
*1 handful mixed nuts and dried fruits of choice (pecan, almond flakes,
cranberry..)
Method:
1- Make the carrot jam: Wash the carrots in water to remove any dirt. Grate ⅓ of
the carrots, and finely slice the rest of the carrots - keep the skin. Put the sliced
carrots and cinnamon stick in a saucepan and add enough water to just cover them.
Cook for 30 minutes, or until soft. Discard the cinnamon stick - you can compost it.
Puree the cooked carrots with a hand blender or in a food processor. In the
saucepan, add the grated carrots and sugar, along with the carrot puree. Stir with a wooden spoon, bring to the boil, then simmer for 30 minutes.
2- Make the nut mixture: Preheat the oven to 180C. In a small bowl, combine the
nuts and dried fruits. Add 1 tablespoon of carrot jam and mix well to coat the nut
mixture. This prevents them from drying up and burning in the oven.
3- Bake the camembert: Place the round of brie in an oven-safe dish. Add 1
tablespoon of carrot jam on top of the camembert. Top the camembert with the nut mixture. Bake on the middle rack of your heated oven for 10 minutes or until the camembert is hot and bubbly. Remove from the oven and serve warm.
How to store?
Store in a cool, dry place and use within 12 months. When opened the carrot jam
will last for up to 2 weeks in the fridge.
#ODDBOXCREATIONS