Een heerlijk bijgerecht voor bij bijvoorbeeld eend.

• 2 large bunches of carrots, (roughly 1kg)
• 40 g unsalted butter
• 1 tablespoon goose fat, (optional)
• 6 cloves of garlic
• 40 g golden caster sugar
• 1 heaped tablespoon soft brown sugar
• 2 clementines, juice of
• ½ a bunch of fresh thyme
• sea salt
• freshly ground black pepper

Trim most of the leafy green stalks off the carrots, then peel them.

Melt the butter and goose fat (if using) in a large, wide pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan with the sugars, clementine juice and thyme sprigs. Add the carrots in a single layer, season, cover and reduce the heat to medium-low. Cook for 15 to 20 minutes, or until tender.

Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised. Serve with my Spiced roast goose or your favourite roast.