We’ve made the humble carrot a lot tastier this festive season! Cooked in clementine juice, honey and butter, these Chantenay carrots definitely deserve a space on your dinner table this Christmas Day.
Ingredients: serves 2
200g Chantenay Carrots – heritage if possible – scrubbed clean – no need to peel
40g unsalted butter
3 cloves garlic – with skin still on
fresh thyme – leaves picked of the stem/stalk
2 tbsp brown sugar or honey
¼ tsp salt + ¼ tsp pepper
- Trim most of the leafy green stalks off the carrots, then scrub them clean, no need to peel them..
- Pick the leaves off the thyme sprigs and set aside.
- Crush the unpeeled garlic with the flat side of your knife. Set aside.
- Melt the butter in a frying pan with a lid over a medium heat, then add the garlic to the pan, as well as the picked thyme leaves and gently sauté them in the pan for 20 seconds.
- Squeeze over the clementine juice, then add the sugar or honey.
- Add the carrots in a single layer, season with sea salt and black pepper, then shimmy the pan to mix the carrots and coat in the juices. Cover, the pan with a lid and reduce the heat to low and cook for 15 minutes, or until almost tender.
- Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway or reheat when needed.