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40 minutes
- 1.5 kg carrots use heritage ones if you can find them
- 2 clementines
- 1 tablespoon red wine vinegar
- 1 large knob of unsalted butter
- ½ a bunch of fresh thyme
- Peel your carrots, leaving them whole with the tops on, or chop, quarter, or halve them - it's up to you. Place the prepared carrots in a large pan, cover with cold water, and season with sea salt, black pepper, clementine juice (or orange juice), vinegar, and butter. Boil for 20 minutes until most of the liquid evaporates. When the butter glazes the carrots, add thyme, reduce heat, and cook for an additional 5 minutes until caramelized.
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