"Ingredients
- 2 large bunches of carrots , (roughly 1kg)
- 40 g unsalted butter
- 1 tablespoon goose fat , (optional)
- 6 cloves of garlic
- 40 g golden caster sugar
- 1 heaped tablespoon soft brown sugar
- 2 clementines , juice of
- ½ a bunch of fresh thyme
- sea salt
- freshly ground black pepper
Trim most of the leafy green stalks off the carrots, then peel them.
Melt the butter and goose fat (if using) in a large, wide pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan with the sugars, clementine juice and thyme sprigs. Add the carrots in a single layer, season, cover and reduce the heat to medium-low. Cook for 15 to 20 minutes, or until tender.
Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised. Serve with my Spiced roast goose or your favourite roast."
Melt the butter and goose fat (if using) in a large, wide pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan with the sugars, clementine juice and thyme sprigs. Add the carrots in a single layer, season, cover and reduce the heat to medium-low. Cook for 15 to 20 minutes, or until tender.
Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised. Serve with my Spiced roast goose or your favourite roast."
/Amanda
