1.5 kg carrots , use heritage ones if you can find them
1 tablespoon red wine vinegar
1 large knob of unsalted butter
½ a bunch of fresh thyme
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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.
These carrots are deliciously caramelised, but if you like them even stickier, add a drizzle of honey just before serving.