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Pot-roasted glazed carrots
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Serves: 4 as a side
50g unsalted butter
1 tbsp olive oil
2 garlic cloves, unpeeled and bashed
8 sprigs thyme, leaves picked
450g sweet kingdom carrots, trimmed and cut into 3cm lengths
1 orange, juice
1. Put a wide pan (that will fit all the carrots standing upright in 1 layer) on a medium-low heat. Add the butter, oil, garlic and thyme. Fry for 2 minutes, until fragrant, then take off the heat. Stand the carrots up in the pan, season and add the orange juice.
2. Add 90ml water (1cm up the side of the carrots); bring to the boil. Reduce the heat to low, cover and cook for 30 minutes, until just tender. Uncover, increase the heat and cook for 5-10 minutes to boil off the liquid and lightly caramelise the carrots. Serve at once.
Typical values per serving:
Vegetarian. Gluten free.
This recipe was first published in October 2020.