Quick one: Carrots — the BEST way
This is a very simple recipe but it will make your carrots shine. The trick is to use a little bit of sugar and some orange oil, as per my previous tips here.
The orange oil and a little it of sugar makes the carrots taste more carrot-y. Try it, you’ll never go back.
Preferably steam the carrots until they give when pressing with a knife (whole Chantenay or baby carrots, or slice larger carrots into thick chunks), failing that you can boil them on a low heat for 10-15 mins but you lose some of the flavour.
Drain the carrots
In a pan, melt 25g of butter on a low heat, add a small pinch of preferably brown sugar (white sugar is ok though), some thyme and a small capful of orange oil (see attached picture), salt and pepper to your liking
Add the carrots and coat the carrots well
Keep covered on a low heat for 25 to 30 mins, only stirring a couple of times. The carrots will caramelise.
If you’re cooking the carrots with meat that you have previously seared, I recommend melting the butter in the same pan as the meat to get some of the juices.