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" Recipe courtesy of Jamie Oliver, taken from his cookbook &amp;quot;Cooking with Jamie&amp;quot; DINNER-LADY CARROTS Serves 12 A good knob of butter 3 cloves of garlic, peeled and chopped Zest and juice of 1 orange Handful of fresh flat-leaf parsley, leaves picked and chopped 1 lb 10 oz carrots, washed, peeled and very finely sliced Sea salt and freshly ground black pepper Extra virgin olive oil Small wineglass of white wine 1 cups vegetable or chicken stock Jamie says: &amp;quot;Last year I saw some dinner ladies cooking carrots like this. They were using one of those industrial slicing machines to knock out hundreds of finely sliced carrots and then throwing them into those classic dinner-lady pans with the metal lids. The pans were buttered and then they just kept layering the carrots with little bits of butter and some salt and pepper. I&amp;#039;ve tweaked the recipe by adding herbs and a tiny bit of wine, but essentially these are &amp;#039;dinner-lady carrots&amp;#039;! You&amp;#039;ll be amazed at how quickly this dish cooks, as the carrots are sliced so finely. Make a change by putting these in the middle of your table with a Sunday roast. 1. Preheat your oven to 350\u00B0F.  2. Mix the garlic with the orange zest and parsley, then chop the mixture some more until fine.  3. Rub your baking dish or tray generously with butter and scatter over some of the parsley and zest mix. 4. Add a layer of carrots to your baking dish, followed by a small pinch of salt and pepper, a drizzle of extra virgin olive oil, and a sprinkling of the parsley and zest mix. 5. Continue layering like this until you run out of carrots. Squeeze over the orange juice, pour in the white wine and enough stock to cover. 5. Lay a large sheet of damp waxed paper on top and tuck in around the edges of the dish. Bake in the preheated oven for 20 to 25 minutes, or until the carrots are perfectly cooked. The cooking time will depend on how thinly you have sliced the carrots. 4 Lay a large sheet of damp waxed paper on top and tuck in around the edges of the dish. Bake in the preheated oven for 20 to 25 minutes, or until the carrots are perfectly cooked. The cooking time will depend on how thinly you have sliced the carrots. PENELOPE COOKS THE CARROTS As a nifty organizing principle, Oliver has reduced the universe of vegetables to those he says are most popular: potatoes, carrots, peas, leeks, cabbage, onions, broccoli, cauliflower, zucchini, and squash. An arpeggio of veg, as he might say, which makes for a glorious winter-to-spring arc. (Please try his broccoli with yogurt spiced with cumin, fennel, cardamom, and lemon.) Dinner-Lady Carrots are both exotic and soothing; I baked them only until they were al dente, for a crunchy texture to work against all that melty pork. (Dinner Ladies are what the English call their school cafeteria workers; they are especially dear to Oliver, who&amp;#039;s pushing a flotilla of programs in the U.K. to improve the quality of its school lunches.) "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a826/jamie-oliver-dinner-lady-carrots-recipe/>