Stovies with Carrots from A Year in a Scots Kitchen by Catherine Brown
These spicy stovies can be adjusted according to taste, or the spice element can be left out entirely.
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Pan
- Stove
- Spoon
Ingredients
- 2 tablespoons chopped coriander or parsley
- freshly ground white pepper
- juice of 1 lemon
- water
- 500 g (1lb) floury potatoes, peeled
- salt
- 1-2 teaspoons mild curry paste
- 1 onion, finely sliced
- 1 tablespoon virgin olive oil
- 1 teaspoon ground cumin
- 500 g (1lb) carrots, peeled
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