recipe comes from a cookery book my wife bought
many years ago called 'Christmas Cooking'
from a series called 'The Australian Way, Cook
and Learn' from Dinkum Fare.
To me the carrot is the vegetable of the ungifted
chef. Nearly every restaurant I have eaten at
has served carrots as a vegetable - I hate and
loath them. They are boring and do not compliment
most meals when served simply boiled. So here
is a perhaps more tasteful and enjoyable way of