This is a Jamie Oliver recipe. Decided to do this instead of just steam the carrots.
Peel and chop the carrots and stand them in a pot snugly. Put a big knob of butter on top of them. Season and stuff some bay leaves in between them.
Fill it half way up the side of the carrots with stock or water.
Bring to the boil and reduce to a simmer with the lid on. Wait until the carrots are cooked and then remove the lid and reduce the stock until you are just left with the butter sticky at the bottom of the pot. Now you have to wait until the bottom of the carrots caramelises.
A minute too long and they will burn. These look burnt, but they were very tasty.
If I was doing this again I would use less stock and try to keep a bit of bite in the carrots.
That is chicken breast coated with cream cheese and pesto and wrapped in bacon along with some asparagus and masked potatoes.
The aftermath of this looked a lot worse than it was. Soaked the pot over night and the burnt bits just came off.
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