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Recipes Side Dishes Vegetables Carrots
Recipes Side Dishes Vegetables Carrots
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| Servings: | 4 |
| Author Notes: | There’s something about this dish that is really brave and brash – I love the way the carrots are packed into the pan all stood up like little soldiers! And I also love the fact that by the time the water or stock has reduced down, the carrots will just be cooked and then the bottoms will have started to caramelize – absolutely fantastic! |
| Ingredients: |
1 3/4 pounds medium-sized carrots, peeled 1 large knob of butter a few bay leaves sea salt freshly ground pepper black pepper |
| Instructions: |
Chop the carrots across into 2 1/4 inch lengths, then find yourself an appropriately sized pan in which the carrots will fit snugly when they stand up side by side, as in the photo. Once your carrots are snuggly packed in, put your knob of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper. Then add enough water to come half way up the carrots and put them on the heat. Bring to a boil, then turn the heat down and cover with a lid. Simmer for about 20 minutes or until carrots are cooked.
Take the lid off and let the liquid reduce until there isn’t any left. This will take about half an hour. Let the carrots sizzle gently in the butter for about 5 minutes until the bottom of the carrots are sticky-brown. Turn them our onto a plate and serve – and watch out for the hot butter! |
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