Monday, 19 September 2011

Pan-fried Cod with Spinach and Purple Carrots

These gorgeous purple carrots came in my veg box last week…aren't they lovely?…The weird thing is that when you cut them open they are still orange inside. 

They were so nice I didn’t want to just steam them. I remembered a picture of some that Dom of the Belleau Kitchen blog had grown himself and a quick recipe search revealed that he drizzled them with olive oil, sprinkled with sea salt and a few sprigs of rosemary and then baked them in the oven for an hour for a lovely sweet intense carrot flavour.   Served with boiled new potatoes, sauteed spinach and cod (sustainably sourced), that I pan-fried in butter with sea salt and crushed black pepper; it made a lovely light Sunday supper.  

Best of all it was so quick to make that we didn't miss a second of the New Series of Downton Abbey...


  1. The purple carrots are just gorgeous! I can't say if I'd enjoy your dish though because sadly, I am allergic to cod. I did also want to add that the photo of you holding the carrots really caught my eye because of the sweater! It is very pretty! :)


  2. The carrots are so pretty Cynthia that I just didn't want to use them!

    That's a shame about your Cod allergy hope you're not allergic to anything else.

    Thanks for the sweater compliment...I love that used to belong to my daughter Hannah and I was always borrowing it, then when she left for university she gave it to me which was really sweet. It's only a cheap H & M one ,not homemade or anything but it always gets complimented when I wear it.