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
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.