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.