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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