Glazed Dutch carrots

AT A GLANCE

  • Serves 6 people

  • 36 (about 36 carrots) bunches of baby Dutch carrots, trimmed and scrubbed
  • 1 tbsp honey
  • 1 tbsp butter
  • 1 tbsp olive oil
01   Blanch carrots for 2-3 minutes in a large saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside.
02   Heat half the honey, butter and olive oil in a large frying pan. Add half the carrots and sauté, gently rolling the carrots around the pan, for 3-5 minutes over medium-high heat or until well coloured. Transfer to a baking tray and repeat with remaining ingredients. Season to taste with sea salt and set aside.
03   To serve, reheat carrots at final stages of cooking goose. When warmed through serve with roast goose and bread stuffing.

Recipe:

ANDREW AND MATT MCCONNELL

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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