CHEFS' RECIPES
Glazed Dutch carrots

Glazed Dutch carrots

Serves 6

Cooking Time Prep time 10 mins, cook 15 mins



36   (about 36 carrots) bunches of baby Dutch carrots, trimmed and scrubbed
1 tbsp   honey
1 tbsp   butter
1 tbsp   olive oil


1 Blanch carrots for 2-3 minutes in a large saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside.
2 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.
3 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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