Floyd's Carrots in White Wine

By
Imogen Corke
Added
12 March, 2015

Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. First published by Absolute press in 1981, Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Out went cheese on sticks, in came scallops cooked in Cointreau on skewers. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's carrots in white wine.

Keith Floyd carrots
This week's dish

Carrots in white wine

Why? 

It seemed like a good excuse to crack into a bottle of wine on a week night…

The prep 

Quick and straightforward.

The cooking 

Floyd’s Food only takes one sentence to describe the method, and understandably so. These carrots do not take much effort at all. 

The verdict 

They were very similar to Vichy Carrots, though I’m not convinced quite so much wine was necessary, next time I might dilute it with some water and conserve the wine for drinking purposes...

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