I’m a Michelin-trained chef – my air fryer carrots make your roast better & taste like they’re from a posh restaurant
A MICHELIN trained chef has shared how you can elevate your roast dinner in minutes and make it taste like it’s being served up in a posh restaurant.
The trick? Air frying your carrots and creating a simple glaze that will leave your guests wanting more.
Social media user Poppy O’Toole revealed her foodie trick as she said that an air fryer had totally changed the game for her.
Poppy, who can be found on TikTok where she shares videos on her profile @poppycooks, explained: “I have been a chef for over ten years working in fine dining restaurants – all that jazz, proper posh stuff.
“And when I tell you that I am converted to an air fryer. And it’s not a phase mum, this is life forever.
“It’s such a good bit of kit… so this is my honey roasted carrots.”
Poppy then went into the step-by-step recipe of how to nail the veg side dish.
She continued to tell her 4.1 million TikTok followers: “It’s super simple, super easy.
“You’re basically just peeling carrots, cutting them in half, putting them in the air fryer for 10 minutes.”
Poppy revealed you need to set your air fryer to 180 degrees for the ten minute time.
Then, as the carrots are cooking in the air fryer, it’s time to turn your attention to the glaze that will take them to the next level.
Poppy showed how she combined four ingredients in a bowl and popped them in the microwave.
She explained: “Melt some honey and butter together with a bit of salt and pepper.”
When the butter had melted, she took it out and gave it a gentle stir, before removing the carrots from the air fryer.
She then continued: “They go into the honey butter situation and then go back in [the air fryer] for 10 minutes.”
The result after they’re done?
Poppy, who is getting ready to release her own book called Poppy Cooks The Actually Delicious Air Fryer Cook Book, said: “Forget your round, little, soggy carrots – we’ve got delicious, soft, crispy, sweet, sticky, delicious, caramelised carrots.”
As she plated them up and got ready to serve them, Poppy said that in her expert opinion they’re just as good as in any of the restaurants that she’d work in.
And she concluded they could make any roast dinner better, as she said: “And they look like something out of a gastro pub.
“Look at them, beautiful!”
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