These carrots go particularly well with duck, and they are very simple to make. The method below is dead simple.

If you want something a little richer glaze your carrots as the French-Canadian chef, Madame Benoit, suggests by adding a couple of teaspoons each of lemon juice and cider vinegar, and adding a teaspoon of flour. Add this to the butter when you fry the carrots.

 

Recipe for carrots cooked  in blood orange juice

 

carrots in orange

carrots in orange

for four

 

  • 450g/1 lb carrots
  • butter for frying
  • 120ml/½ cup blood orange juice (or juice and zest of an orange)
  • 2 teaspoons of honey
  • thyme
  • 1 tsp smoked salt
  • salt and pepper

 

  1. scrape the carrots without too much care using a potato peeler – make sure they are clean. Cut off the stem at the top, get rid of any flayling roots.
  2. slice them diagonally or into fat chips
  3. fry them in the butter in a saucepan for three or four minutes, stirring
  4. add the rest of the ingredients, bring to the boil, and simmer for ten minutes or until they are cooked

 

carrots in orange recipe

If you use Madame Benoit’s method the result is a little richer

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