Prep
5m
Cook
30m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
Add the carrots, butter, honey, water, garlic, cinnamon, bay and a good pinch of salt to a wide pan and bring to a rolling boil uncovered.
Step 2
Reduce to a steady simmer and cook uncovered for 15–20 minutes, allowing the liquid to slowly evaporate while the carrots soften and absorb flavour.
Step 3
As the pan becomes syrupy, gently shake it so the carrots glaze evenly.
Step 4
Once glossy, let the carrots sit against the pan to caramelise lightly, turning once or twice for colour.
Step 5
Remove the garlic, cinnamon and bay, add orange zest, nutmeg and black pepper, then taste and adjust seasoning.
For
4
M
I
800
g
Carrots, trimmed
75
g
Butter
3
tbsp
Honey
400
ml
Water, or enough to generously cover the base of the pan
1
Garlic clove, lightly crushed
1
Cinnamon stick
1
Bay leaf, or thyme sprig
1/2
Orange zest
1
pinch
Nutmeg, freshly grated
Salt
Black pepper
Carrot tops, chopped, or parsley, to finish
Made it?
Cancel
Prep
5m
Cook
30m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
Add the carrots, butter, honey, water, garlic, cinnamon, bay and a good pinch of salt to a wide pan and bring to a rolling boil uncovered.
Step 2
Reduce to a steady simmer and cook uncovered for 15–20 minutes, allowing the liquid to slowly evaporate while the carrots soften and absorb flavour.
Step 3
As the pan becomes syrupy, gently shake it so the carrots glaze evenly.
Step 4
Once glossy, let the carrots sit against the pan to caramelise lightly, turning once or twice for colour.
Step 5
Remove the garlic, cinnamon and bay, add orange zest, nutmeg and black pepper, then taste and adjust seasoning.
For
4
M
I
800
g
Carrots, trimmed
75
g
Butter
3
tbsp
Honey
400
ml
Water, or enough to generously cover the base of the pan
1
Garlic clove, lightly crushed
1
Cinnamon stick
1
Bay leaf, or thyme sprig
1/2
Orange zest
1
pinch
Nutmeg, freshly grated
Salt
Black pepper
Carrot tops, chopped, or parsley, to finish
Made it?
Cancel
