Local CHEF SIMON'S RECIPE
Tri-Colour Chantenay Carrots, Garlic & Thyme
6 30
Carrots don't have to be boring. Elevate this humble veg to something special by cooking in stock, butter and fresh thyme until sweet, glazed and tender. An easy side for Sunday lunch.
Ingredients
- 1 x Clove garlic, crushed
- 2 x Thyme sprigs
- 750g x Tri colour chantenay carrots
- Chicken stock
Print this recipe
Print This Recipe
Put the garlic, a large knob of butter, and thyme in a large wide pan and cook for a couple of minutes.
Add the carrots and toss together, then pour in just enough stock or water to barely cover the carrots.
Cover and simmer for 10-15 minutes until just tender, then increase the heat and cook until all the water has evaporated and the carrots are glazed. Season and serve.
