Clementine Carrots

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

1. Trim most of the leafy green stalks off the carrots, then scrub them clean, no need to peel them..
2. Pick the leaves off the thyme sprigs and set aside.
3. Crush the unpeeled garlic with the flat side of your knife. Set aside.
4. 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.
5. Squeeze over the clementine juice, then add the sugar or honey.
6. 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.
7. 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

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.