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After making my Yellow Carrot Tart with the barley flour crust, I started thinking.

info on rosehips see here or here) 500g chestnuts, parboiled and peeled 1/2c pomegranate juice 2 large carrots

I took out a baby portion when the oats were cooked, and in a small saucepan I added a cube of a carrot sure how he would accept the ginger and garlic (ours was a big knob of ginger) on top of the gingery carrot

Having made it since, I can confirm that the recipe still works and that it also accepts other veg, like carrots

The topping used here was beets, but carrots, spinach or other vegetables work too.

I use almost anything: onion peels, carrot tops and tails, celery leaves, ginger peel, pepper tops and

Replacing pasta with veg - carrots, beets, zucchini, squash - suits me to a T and opens up so many possibilities

If I had a do-over, roasted veg or basil carrots would work well with this, for example.

little, or to suit your own fridge and tastes, try it with different vegetables baked in - broccoli, carrots

Ingredients: For the veg: 3 carrots, chopped 3 onions, chopped 1 head of garlic, chopped 1 red pepper