The ultimate carrots
Caramelised, tender carrots for Christmas
Caramelised, tender carrots for Christmas
Serves 12
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
Calories 54 3%
Fat 2.1g 3%
Saturates 1g 5%
Sugars 7.4g 8%
Salt 0.30g 5%
Protein 1g 2%
Carbs 8.3g 3%
Fibre 3g -
Of an adult's reference intake
Ingredients
- 1.5 kg carrots , use heritage ones if you can find them
- 2 clementines
- 1 tablespoon red wine vinegar
- 1 large knob of unsalted butter
- ½ a bunch of fresh thyme
Method
- Peel the carrots, then you can chop, quarter or halve them, but I like to leave them whole with the tops on. Don’t worry, this recipe will work however you prep them so just get them ready your favourite way.
- Place the carrots in a large, wide pan and just cover with cold water. Add a good pinch of sea salt and a pinch of black pepper, the clementine juice (you can use oranges instead, if you prefer), vinegar and butter.
- Bring to the boil and cook for 20 minutes, or until nearly all the liquid has evaporated.
- Once the butter starts to glaze the carrots, add the thyme sprigs and reduce the heat to low. Cook for 5 minutes, or until caramelised and delicious.
Tips
These carrots are deliciously caramelised, but if you like them even stickier, add a drizzle of honey just before serving.
