Monday, 19 December 2011

Golden Carrots

Golden Carrots
It seems that throughout the year carrots are slightly underrated but in these winter months they shine with all their glory. Carrots are one of my favourite vegetables on a Christmas spread, not only because I love the colour but because they taste so very good, too.

Bunch of Carrots with stalks (1 per person and a few extra)

A few sprigs of fresh thyme

A few sprigs of fresh rosemary

1 bay leaf

2 cloves of garlic, peeled and crushed

Olive oil


Peel and trim the carrots, leaving part of the stalk on show – just because they look pretty.

Place the carrots in a pan with a glug of olive oil, thyme, rosemary, bay leaf and garlic. Cover with water and simmer for 10-15 minutes. Drain and leave to cool.

Just before serving heat a knob of butter in a large frying pan and gently fry the carrots until golden.

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