I love Jamie Oliver. He speaks my language. ;)
The name of this recipe made me giggle but I feel a need to do a little translation so you're not thinking "what the heck is a dinner lady and why is she being included in these carrots?"
"Dinner" is what the English call lunch (in the part of England I'm from, we refer to the evening meal as "tea" not to be confused with the drink).
A "dinner lady," then, is what English school children call a school cafeteria worker.
Apparently Jamie Oliver saw a group of dinner ladies making carrots this way (sans wine, of course!) and that's how they got their name.
1 lb 10 oz carrots (~2 cups), peeled and thinly sliced
1 tbsp. non-dairy, non-hydrogenated spread
3 cloves of garlic, crushed
The zest and juice of 1 orange
A handful of fresh parsley, chopped
1 tsp. dried oregano
Freshly ground black pepper
Extra-virgin olive oil
A small wineglass of white wine
3/4 cup vegetable broth
1. Preheat oven to 350 F. Spray a baking dish non-stick spray or rub it with some canola oil or buttery spread.
Steam or boil the carrots until crisp-tender.
2. Mix the garlic with the orange zest, parsley, and oregano. Scatter a bit of this over the oiled dish. Add a layer of carrots to the dish along with a pinch of salt and pepper. Drizzle the layer of carrots with olive oil and then sprinkle with some of the parsley-zest mixture. Continue these steps until you run out of carrots.
3. Pour in the orange juice, wine, and enough broth to cover the carrots. Lay a sheet of wax paper over the carrots (tuck in the edges). Bake for 20-25 minutes or until the carrots are cooked.
Dinner-Lady Carrots from Cook with Jamie by Jamie Oliver.
*Giving the carrots a quick steam prior to layering and baking them. When I made them without this step they refused to soften up!
*I added a bit of dried oregano.
*Used Earth Balance in place of butter to make a vegan version of the recipe.