Malt extract is a terrific store-cupboard ingredient.
An unrefined syrup made from sprouted barley, it is dark brown, thick and sticky, with a distinctive, sweet malty flavour.
More festive veg recipes:
- Pan fried brussels sprouts with sage, brown butter and grated chestnuts
- Parsnips baked with pearled spelt, radiccio, crème fraîche and walnuts
Malt extract is about half as sweet as refined white sugar and can be used in many recipes that call for honey. Buy a jar from the supermarket or health food shop; it has a good shelf life and is very versatile. Cooked here with the malt extract, the carrots turn sticky and fudgy with a mellow malted flavour to flatter the sweetness of the carrots and the nuttiness of sunflower seeds.
Here’s how to make malted carrots with sunflower seeds
- Carrots 2, small to medium sized, peeled, cut in half lengthways if on the large side
- Vegetable oil 2tbsp, or sunflower oil
- Malt extract 2tbsp
- salt and freshly ground black pepper to taste
- Sunflower seeds 50g