Emma Side Dish Recipe – Rainbow carrots and corn puree by Twelve Triangles
This dish is a celebration of bright flavours and colours. Fragrantly spiced carrots on a bed of smooth sweetcorn puree and little crunchy spicy kernels to finish.
(Image credit: Murray Orr)
Rainbow carrots and corn puree by Twelve Triangles
Serves 4
For the spice mix
Ingredients
- 2 tsp fennel
- ½ tsp cardamom seeds
- 2 tsp nigella seeds
- 1 tsp dried chilli flakes
- 2 tsp fenugreek
- 2 tsp mustard seeds
Method
- Toast of the spices then grind to a rough powder and set aside.
For the carrots
Ingredients
- 600g rainbow carrots
- 2-3 tsp of spice mix
- 20g extra virgin olive oil
- Salt & pepper to season
Method
- Preheat the oven to 190c.
- Peel and cut the carrots in half lengthwise, then coat in the oil, spices, salt and pepper.
- Roast in the oven for 20 minutes until they have a little bit of colour and have softened but still have a slight bite.
For the corn puree
Ingredients
- 2 corn on the cob (slice the cobs off and cut the cores in half )
- 250g oat milk
- ½ tsp vegetable stock
- Salt & pepper
Method
- Place the corn kernels, cores, oat milk, stock and seasoning in a pan and cook until the liquid is reduced by half.
- Take out the corn cores and then blend the remaining mixture until you have a puree.
- Finally, season to taste.
For the roast corn
Ingredients
- 1 corn on the cob ( cobs sliced off)
- 1 tbsp extra virgin olive oil
- Pinch chilli flakes
- Salt & pepper
Method
- Preheat the oven to 190c.
- Slowly cut along each side of the cob, rotating it until all of the kernels are removed.
- Toss the corn kernels in olive oil, chilli flakes, salt and pepper then roast for 10 minutes.
To assemble
- Spread the sweetcorn puree on the base of the plate then lay your carrots on top.
- Finish with the roasted corn kernels.
Read our review of Twelve Triangles Kitchen Table here, and find out about their online shop here.
Pioneering Edinburgh bakers Emily Cuddeford and Rachel Morgan met while working at Edinburgh bakery Lovecrumbs back in 2011, and went on to open their own bakery venture, Twelve Triangles, in 2015. The name comes from the early days of Emily and Rachel’s recipe testing, where hours of painstaking hand-rolling, folding and cutting would leave them with twelve triangles of croissant pastry ready to roll. There are now six Twelve Triangles sites in Edinburgh and one in the Scottish Borders, each producing pastries, sandwiches, salads and ferments as well as their signature slow, cold-fermented sourdough and a retail range of jams, caramels and granola. The duo’s mantra is “simple things done well”, which has gained them a “cult following” (The Times) in Edinburgh and beyond, including recently being named one of the twenty best bakeries in the UK by the Financial Times.
Most recently, Emily and Rachel turned their Easter Road bakery into Kitchen Table by Twelve Triangles, a daytime dining space with a menu that celebrates the beautiful, locally-sourced ingredients and fantastic suppliers that are the foundation of Twelve Triangles’ bakes.
