A specialty of Southern US origin, pecan pie is a pie that stands on its own with the stickiness of a candy bar, the crunchy texture, the warm flavor of toasted nuts, and a flaky, buttery crust that is best served chilled to room temperature or even out of the fridge. On the other hand, if you’re craving French fries or potato chips, we’ve got a better, guilt-free option — crispy, delicious, honey-glazed roasted carrots that are made without the hassle of deep-frying or excess oil.
What are you waiting for this winter? Straighten your chef’s hat and check out the pecan pie and honey-glazed roasted carrots recipes below to fill you with festive spirit ahead of the winter holidays:
1. Pecan pie
Flour, for sprinkling
500g pack of sweet shortcrust pastry
75 g butter, soft
100 g golden caster sugar
175g golden syrup
175 grams of maple syrup
3 eggs, beaten
½ tsp vanilla extract
300 g pecan nuts
Whipped cream, whipped, to serve
Roll out the dough on a lightly floured work surface. Use the dough to line a 9-inch (23 cm) tart tin, reserving any trimmings in case you need to fill in any cracks after blind baking. Prick the bottom of the tart tin with a fork and refrigerate for 30 minutes, or until firm.
Preheat the oven to 190C/170C hot air/gas 5. Line the baking tin with baking paper, fill with baking beans and bake for 15-20 minutes until the sides are set. Remove the beans and baking paper and return the tin to the oven for 5-10 minutes until the pastry is golden brown and the base is firm. Let cool.
Increase the oven to 200C/190C fan/gas mark 6. Use an electric whisk to beat the butter and sugar until light and fluffy. Turn the whisk and pour in both syrups. Gradually add the eggs, ¼ tsp salt and vanilla and beat until combined. Stir in the pecans and pour the mixture into the pie dish. Bake for 10 minutes. Turn the heat down to 160C/140C fan/gas mark 3 and bake for a further 30-35 minutes (the pie should be golden brown and the filling should wobble slightly in the center when you shake it). Let cool in the mold. You’ll probably need to run a knife around the tin to get the cake out. Serve with whipped cream or ice cream.
2. Honey Glazed Roasted Carrots
1kg Chantenay or other small roots
3 tbsp. sunflower oil
2 tablespoons. White wine vinegar
2 tablespoons. clear dear
Preheat the oven to 190C/170C fan/gas mark 5. Place the carrots in a roasting tin and toss with the sunflower oil and some salt and pepper. Roast 30 mins.
Drizzle the vinegar and honey over the carrots, toss well and return to the oven for another 20 minutes. When you’re done roasting, serve it hot.
(Recipes: Chef Gaurav Paul)