Carmelised purple carrots

Recipe by: Currabinny Cooks

The peppery flavour and the sweetness of purple carrots pairs beautifully with roast pork, but normal carrots could also be used for this recipe

Carmelised purple carrots

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

15

MINUTES

Ingredients

  • 6 purple carrots or mix of purple and orange

  • 1 tbsp sugar

  • salt

  • pepper

  • 1 tbsp parsley, chopped

  • 1 tbsp butter

  • drizzle of olive oil

  • 50ml water

Method

  1. Slice the carrot at an angle into thick half inch slices.

  2. Heat the butter and oil in a large heavy based saucepan until bubbling.

  3. Add the sugar, and water and stir for a moment. Tip in the slices of carrot and stir to coat, season with salt and pepper.

  4. Put the slightly ajar on top of the saucepan and cook on medium high for 10 minutes.

  5. Remove the lid and throw in the chopped parsley, stirring the carrots for another 5 minutes.

  6. The liquid should have mostly evaporated leaving the carrots coated in a syrupy, buttery sauce.

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