Swap the fizz for orange juice, cider, white wine or even water, if you prefer.
30 mins
Super easy
serves 10 to 12
About the recipe
Oven space is at a premium on Christmas Day, but this super-fun festive side is done entirely on the hob. Not only that, but you can get ahead of the game by prepping it the day before – win-win.
Ingredients
1kg carrots
125ml of your favourite fizz, such as prosecco, Crémant or Champagne
125g Orange, thyme & cumin butter
optional: a few sprigs of fresh thyme
1 free-range egg
Top Tip
Cooking in a bag creates a beautiful ecosystem of flavour – steaming flavoured butter bastes whatever you're cooking beautifully.
Method
GET AHEAD
- Lay out 2 large sheets of thick tin foil (about 60cm long) and sit them on top of a large dinner plate, gently pressing them down so they mould to the shape of the plate (be careful not to tear them).
- Wash and cut the carrots at an angle into 4cm pieces and place in the middle of the foil.
- Pour over the fizz, dot over the butter, season with a pinch of sea salt and black pepper and pick over the thyme leaves, if using.
- Beat the egg and brush around the perimeter of the foil, place a third large sheet of foil over the top, then fold the edges towards the centre and seal into a circular parcel no bigger than your largest frying pan, using the plate to help you. Pop in the fridge overnight.
ON THE DAY
- Transfer the foil bag to a large frying pan and place on full whack. As soon as you hear it sizzling, reduce the heat to medium and continue to cook for 15 to 20 minutes, or until the bag has puffed up and the carrots are tender.
- Place the bag on a serving plate, then take it to the table and break it open, to serve.
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