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
1 clementine
2 tbsp brown sugar or honey
¼ tsp salt + ¼ tsp pepper
Cooking Instructions
- 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.
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Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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